Fish 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 sauces and stews like nothing else. Made entirely from teff flour, water, yeast, and salt, this recipe is naturally free from any seafood or fish-derived ingredients, so there's no label-reading required and no hidden surprises. The real secret here is the 48-hour fermentation, which develops that signature sour flavor and gives the injera its characteristic "eyes" — those beautiful little holes that make it so perfect for scooping. Teff is a naturally gluten-light ancient grain with a deep, earthy flavor, and the slow ferment transforms it into something genuinely complex and satisfying. The cooking technique is a little different from most flatbreads — you pour, swirl, and let it set without flipping, which sounds intimidating but becomes second nature after the first round or two. Once you get the rhythm down, you'll have a stack of warm, pliable rounds ready to serve alongside your favorite lentils, stews, or roasted vegetables. It's a deeply rewarding recipe that brings something truly special to the table.
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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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