Celery Free Injera
Injera is one of those breads that feels almost magical — a thin, spongy, slightly tangy flatbread that doubles as both plate and utensil in Ethiopian and Eritrean cuisine. The entire recipe comes together with just four simple ingredients: teff flour, water, yeast, and salt, making it naturally free of anything that could cause concern for those avoiding celery or celery derivatives. The real secret is the 48-hour fermentation, which develops that signature sour flavor and creates the beautiful bubbly "eyes" across the surface without any complicated techniques. Teff is a naturally gluten-free ancient grain with a rich, earthy flavor that gives injera its distinctive depth — no fillers, no additives, nothing hidden. The cooking method is equally satisfying: a single side cook with a quick steam finish means you get a perfectly set, matte surface every time. Serve it alongside stews, lentils, or roasted vegetables and let everyone tear and scoop straight from the bread itself. Once you've made it at home, it's hard to go back to anything else.
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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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