Latex 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. The entire recipe relies on just four ingredients: teff flour, water, yeast, and salt, making it naturally free from the common culprits that people with latex sensitivities often need to avoid, like avocado, banana, or kiwi. 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 perfectly suited for scooping. Teff is an ancient Ethiopian grain with a deep, earthy flavor, and it carries the whole dish on its own without any additives or fillers. Cooking it is a satisfying process: a thin pour of batter into a hot skillet, a quick swirl, and then you watch the surface transform from glossy to matte right before your eyes. The no-flip technique and the final covered steam finish mean you get a fully cooked, tender round every time without any guesswork. Serve it alongside a hearty stew or lentil dish and let it do what it does best — pull everything together into one incredible, hands-on meal.
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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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