Low FODMAP Injera
Injera is one of those breads that feels almost magical — a single ingredient list this short producing something so deeply flavorful, spongy, and alive. The 48-hour fermentation does the heavy lifting, developing that signature tang and creating the characteristic "eyes" across the surface without any complicated technique. For anyone navigating a low FODMAP lifestyle, this recipe is a genuine find, since it relies entirely on teff flour, water, yeast, and salt — no wheat, no garlic, no onion, no hidden triggers. Teff is a naturally gluten-free ancient grain that ferments beautifully and keeps the ingredient list clean and gut-friendly from start to finish. The cooking method is just as satisfying: a hot skillet, a quick swirl, and a brief covered steam produces a soft, pliable round that's ready to scoop up whatever you're serving alongside it. It takes patience to wait out the fermentation window, but the payoff is a genuinely authentic result that most people assume is impossible to make at home.
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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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