Hazelnut Free Injera
Injera is one of those ancient, deeply satisfying breads that doubles as both plate and utensil, and this version is as authentic as it gets with just four simple ingredients. The teff flour ferments over 48 hours, developing that signature tangy, slightly sour flavor that makes injera so distinctive and craveable. Those beautiful little "eyes" that bubble up across the surface aren't just pretty — they're the hallmark of a properly fermented, properly cooked flatbread. Because the entire recipe is built around teff, water, yeast, and salt, there's nothing hidden to worry about for anyone avoiding tree nuts like hazelnuts. Store-bought flatbreads and specialty items can be a minefield of shared-facility warnings, so making this from scratch puts you completely in control of what goes into it. The technique of swirling the batter quickly and cooking it only on one side gives you that soft, spongy texture that's perfect for scooping up stews, lentils, or anything saucy. It takes a little patience with the fermentation window, but the hands-on time is minimal and the payoff is absolutely worth it.
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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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