Cashew Free Injera
Injera is one of those ancient, deeply satisfying breads that does double duty as both plate and utensil, and making it at home is a genuinely rewarding kitchen project. The batter is just four ingredients — teff flour, water, yeast, and salt — so there is nothing hidden, nothing processed, and absolutely no risk of sneaky tree nuts making their way into the mix. The magic happens during a 48-hour fermentation, where the batter slowly develops that signature tangy, complex flavor and the batter thins out into something almost crepe-like before it ever hits the pan. Cooking it is a quick, satisfying process: one side only, a lid to steam the top, and those beautiful little "eyes" bubbling up across the surface to tell you it's done. The result is soft, slightly spongy, and wonderfully sour in the best possible way — perfect for scooping up stews, lentils, or anything saucy. Because the entire recipe is built around whole-grain teff, it's naturally rich and earthy without relying on any nuts or nut-based ingredients whatsoever.
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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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