Making injera in Europe can be quite stressful. Teff flour isn’t always easy to find, a traditional mitad is rarely available, and the results don’t always turn out as beautifully as you’d hope.

But don’t worry—Lemi is here to help. You may already know her from social media, where her injera is widely admired as some of the best. On this page, she shares her method step by step, including her ingredients, tips, and tricks—so you can make the best injera you’ve ever had.