Barley Free Injera
Injera is one of those breads that feels almost magical — a spongy, tangy flatbread with a lacy surface of tiny bubbles that soak up stews and sauces like nothing else. Made entirely from teff flour, it's naturally free from barley and any grain that could cause concern, so you can dig in without second-guessing the ingredient list. The fermentation process is where the real flavor develops: two days of slow, room-temperature bubbling transforms a simple batter into something genuinely complex and pleasantly sour. That same fermentation also gives injera its signature "eyes" — the delicate pores that make it such a perfect edible utensil. The cooking technique is a little different from most flatbreads since you never flip it, relying instead on a quick lid-steam to finish the top while the bottom sets on the hot pan. Once you get the rhythm down, each round comes together in just a couple of minutes. Serve it warm alongside a hearty lentil stew or roasted vegetables and let everyone tear and scoop straight from the pan.
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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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