Beef Free Injera
Injera is one of those breads that feels almost alive — and in a way, it is. The 48-hour fermentation process transforms simple teff flour and water into a tangy, spongy flatbread with that signature bubbly surface and a depth of flavor you just can't rush. Teff is naturally free from any animal products, so this recipe is completely plant-based by default, with no substitutions or workarounds needed. The whole process is just four ingredients: teff flour, water, yeast, and salt — nothing hidden, nothing complicated. Cooking it in a single layer without flipping is the key move here, and that covered steam finish is what gives injera its soft, pliable texture and those beautiful "eyes" across the top. It's the kind of bread that doubles as both utensil and canvas, perfect for scooping up stews, lentils, or roasted vegetables. Once you get the rhythm of the batter and the hot pan, you'll want to keep a batch fermenting on the counter at all times.
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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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