Eosinophilic Esophagitis Friendly Injera
Injera is one of those breads that feels almost magical — thin, spongy, and dotted with tiny bubbles that make it perfect for scooping up stews and sauces. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and traditional breads made with wheat are usually off the table entirely. This version uses only teff flour, water, yeast, and salt — nothing hidden, nothing ambiguous, just four clean ingredients that come together beautifully. The 48-hour fermentation is where the real flavor develops, giving the finished flatbread that signature tangy depth without any added complexity or risk. Because teff is a naturally gluten-free ancient grain, it sidesteps one of the most common dietary concerns while still delivering a genuinely satisfying, chewy texture. The cooking technique — swirling the batter thin and steaming it under a lid — creates those iconic "eyes" on the surface and a soft, pliable round that cools quickly and stacks well. Whether you're serving it alongside a simple protein or using it as a base for safe toppings, this is a recipe worth making again and again.
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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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