Almond Free Injera
Injera is one of those breads that feels almost magical — a spongy, tangy flatbread with a texture unlike anything else, built entirely from teff flour, water, yeast, and salt. Those four humble ingredients are all it takes, and the slow two-day fermentation is what transforms them into something genuinely special, developing that signature sour depth and the delicate bubble pattern across the surface. For anyone navigating tree nut sensitivities, this recipe is naturally in the clear — no almond flour, almond milk, or any nut-based substitutes sneak in anywhere. The technique is straightforward once you get the hang of the swirl: pour, spread fast, watch the eyes form, and resist the urge to flip. Cooking it covered for that final minute is the move that sets the top without drying it out. Serve it as a base for stews, use it to scoop up whatever you're eating, or just tear into a piece on its own — the tangy chew is completely addictive.
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Learn more →Ingredients
6 servings
- 2 cups teff flour
- 2 ½ cups water, divided (plus more as needed)
- ¼ tsp active dry yeast
- ½ tsp salt
Instructions
- 1
Whisk together the teff flour, 2 cups of the water, and the yeast in a large mixing bowl until smooth and no dry flour remains. The batter will be thick at this stage, similar to a dense pancake batter.
- 2
Cover the bowl loosely with a clean kitchen towel or plastic wrap and leave at room temperature for 48 hours, until the batter smells pleasantly sour and small bubbles are visible on the surface. Stir once or twice a day.
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