Gluten Free Injera
Injera is one of those ancient, living breads that feels almost magical to make — just teff flour, water, a pinch of yeast, and time. Because teff is naturally a gluten-free grain, this recipe is completely safe for anyone avoiding gluten without requiring any swaps or specialty blends. The real secret is the 48-hour fermentation, which develops a deep, pleasantly sour flavor and creates those signature "eyes" — the tiny bubbles that give injera its iconic spongy texture. Once the batter is ready, the cooking technique is quick and satisfying: a thin pour into a hot skillet, a confident swirl, and just two minutes of cook time with no flipping required. The result is a soft, tangy, slightly chewy flatbread that's traditionally used as both plate and utensil, perfect for scooping up stews, curries, or roasted vegetables. It's the kind of recipe that rewards patience and delivers something genuinely impressive — rustic, flavorful, and rooted in a culinary tradition that stretches back centuries.
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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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