Fructose Free Injera
Injera is one of those breads that feels almost magical — thin, spongy, and covered in the tiny bubbles that make it perfect for scooping up stews and salads. The entire recipe relies on just four simple ingredients: teff flour, water, yeast, and salt, which makes it naturally easy to verify that nothing problematic has snuck in. Teff is a naturally fructose-free grain, and because there are no sweeteners, fruit-derived ingredients, or hidden additives here, this is a genuinely safe and satisfying option for anyone managing fructose sensitivity. The 48-hour fermentation process is what gives injera its signature tang and those gorgeous "eyes" on the surface — it takes patience, but the hands-on time is minimal. You simply whisk, wait, and cook. The batter spreads thin in a hot skillet and steams under a lid until the surface turns matte and set, no flipping required. Once you get the rhythm down, each round comes together in just a couple of minutes, and the result is a soft, slightly sour flatbread that's as versatile as it is impressive.
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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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