Coconut 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, water, yeast, and salt, this recipe is beautifully simple and naturally free from coconut in any form, so there's no need to scrutinize labels or swap out ingredients. The real secret is the 48-hour fermentation, which develops that signature sour depth and creates the characteristic "eyes" across the surface without any special equipment beyond a bowl and a nonstick skillet. Teff is a naturally gluten-free ancient grain with a mild, earthy flavor, and it does all the heavy lifting here — no coconut flour, coconut milk, or coconut oil anywhere in sight. The technique of swirling the thin batter quickly in a hot pan and cooking it only on one side gives you that soft, slightly chewy texture that makes injera so satisfying to tear and share. It's the kind of recipe that rewards a little patience with genuinely impressive results, whether you're serving it alongside a rich lentil stew or using it as an edible plate for a full spread.
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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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