Lupin Free Injera
Injera is one of those breads that feels almost magical — a single ingredient ferments into something tangy, spongy, and alive, with that signature bubbly surface that soaks up stews and sauces like nothing else. This version keeps things beautifully simple, relying entirely on teff flour, water, yeast, and salt, which means there's no guesswork about hidden legume-based additives or flour blends that might sneak in unwanted ingredients. Lupin flour has quietly made its way into a surprising number of specialty flatbreads and gluten-free products, so making injera from scratch with a clean, short ingredient list is genuinely reassuring. The 48-hour fermentation is where the real flavor develops — that slow, room-temperature process builds the pleasant sourness that makes injera so distinctive and delicious. Cooking it is a satisfying rhythm once you get the hang of the swirl: thin batter, hot pan, one flip-free cook, and those gorgeous "eyes" appear right on cue. Let it cool before stacking and it stays pliable and tender, ready to scoop up whatever you're serving alongside it. This is the kind of recipe that rewards a little patience with something genuinely special.
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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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