Eggless Injera
Injera is one of those ancient, deeply satisfying breads that pulls double duty as both utensil and canvas — spongy, slightly tangy, and absolutely perfect for scooping up stews, lentils, or anything saucy. What makes this version so naturally approachable is that the entire recipe is built on just four pantry-simple ingredients: teff flour, water, yeast, and salt. No eggs, no dairy, no hidden binders — the fermentation process does all the heavy lifting, developing that signature sour depth and the delicate, bubble-pocked surface known as the "eyes." The 48-hour ferment is the real magic here; it transforms a basic batter into something complex and alive, with a flavor you genuinely cannot shortcut your way to. Cooking it is a bit of a technique — the quick swirl, the single-sided cook, the steam finish under a lid — but once you nail the rhythm, each round comes off the pan looking like the real thing. It's a beautiful reminder that some of the world's most beloved breads were egg-free long before that was ever a selling point.
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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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