Teff Injera is the staple Ethiopian fermented bread processed from fermented tef [Eragrostis tefrn(Zucc.) Trotter] grain flour.â€ Dirkoshâ€ is the Amharic name given to the dried /moisture reducedrninjera. The current potential need of the super food, Teff and its products like injera and its driedrnform, Dirkosh needs a scientific research that will increase its quality, healthy and market demand.rnTherefore, the objective of the study was to prepare and optimize the drying parameters of Dirkoshrnusing computer controlled tray dryer. The selected drying parameters were (drying airrntemperature, air velocity and sample loading density) in response of the most quality parametersrnof the final dried injera/Dirkosh. The response variables were the final moisture content, dryingrntime, color, texture, overall acceptability, water activity and drying rate. The optimization processrndone by using Box-Behnken Design, response surface methodology (RSM). Drying process factorsrn( (drying air temperature(55-65rnC), air velocity(0.5-1.5m/s) and sample loading density(12kg/mrnorn2rn)) were considered and made 15 experimental runs of Dirkosh drying including 3 replicatesrnusing RSM. The investigated responses were final moisture content(5.43), color(6.02),rntexture(6.23), overall acceptability(6.05), water activity(0.274) but drying time and drying raternwere not significant model terms but it was possible to estimate the drying kinetics using the betterrndrying process parameters. RSM with Box-Behnken Design was used to develop and optimizerndrying process factors in response of the dried injera. Moreover, both numerical and graphicalrnoptimizations were carried out to determine the optimum values of Dirkosh in terms significantrnmodel terms. The optimum process factors of drying process parameters were drying airrntemperature of 55 rn with arndesirability of 0.65. The study showed that all the drying process factors were importantrnparameters influencing the physicochemical and sensory qualities of Dirkosh.