Macadamia Free Injera
Injera is one of those ancient, living breads that rewards patience — a slow 48-hour fermentation transforms just teff flour, water, and a whisper of yeast into something tangy, spongy, and deeply satisfying. The characteristic "eyes" that bubble up across the surface aren't just beautiful; they're what make injera such a perfect vessel for scooping up stews, lentils, and roasted vegetables. Because the entire recipe is built on whole-grain teff and nothing else, there's no hunting through labels or worrying about hidden nut ingredients sneaking in from a processed mix. The technique is simpler than it looks — you swirl the thin batter into a hot pan, let it cook on one side only, and the steam from a brief covered finish does the rest. Each round comes out soft and pliable with that signature sourdough tang that only fermentation can deliver. This is the kind of recipe that feels like a genuine kitchen project, and the payoff — a stack of warm, freshly made flatbreads — is absolutely worth the wait.
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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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