Brazil Nut Free Injera
Injera is one of those breads that feels almost magical — a single ingredient list of teff flour, water, yeast, and salt transforms over 48 hours into a soft, spongy, slightly tangy flatbread that doubles as both plate and utensil. The long fermentation is where all the flavor develops, coaxing out that signature sour note and creating the delicate bubble pattern across the surface known as the "eyes." Because the entire recipe is built on just four simple, whole ingredients, there's no need to scrutinize labels or worry about hidden additives sneaking into your kitchen. Teff is a naturally gluten-free ancient grain with a mild, earthy flavor that makes this bread deeply satisfying on its own or loaded with stews and scoopable dishes. The cooking technique — swirling the thin batter in a hot skillet and steaming it briefly under a lid — is surprisingly approachable once you get a feel for the heat and timing. The result is tender, pliable rounds with a beautiful matte finish that stack neatly and reheat well. If you've never made fermented bread from scratch before, this is a wonderfully rewarding place to start.
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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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