Dairy Free Injera
Injera is one of those ancient, deeply satisfying breads that does double duty as both plate and utensil, and this version is as authentic as it gets with just four simple ingredients. The magic here is all in the fermentation — two days of slow, natural bubbling transforms humble teff flour and water into something tangy, spongy, and full of character. Teff is naturally free of dairy, so there's no swapping or substituting needed; this recipe is clean from start to finish without any compromises on flavor or texture. Those signature "eyes" that form across the surface aren't just beautiful — they're the perfect little pockets for scooping up stews, lentils, or roasted vegetables. The cook technique is surprisingly meditative: a quick swirl of the pan, a brief covered steam, and you're rewarded with a soft, pliable round that peels away cleanly. It takes a little patience to wait out the fermentation window, but the hands-on time is minimal and the payoff is enormous. Once you've made a stack of these at home, store-bought flatbreads are going to feel like a serious downgrade.
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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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