PCOS Friendly Injera
Injera is one of those ancient, deeply satisfying breads that also happens to be a genuinely smart choice for anyone managing blood sugar and hormonal balance through diet. Made entirely from teff flour, it brings a naturally earthy, slightly tangy flavor that develops over a 48-hour fermentation — and that slow fermentation process is part of what makes it so interesting nutritionally, as it helps break down the grain and may support better digestibility. Teff is a whole grain packed with fiber and minerals, which makes it a far more supportive option than refined white flour flatbreads for keeping glucose levels steady. The batter itself is beautifully simple — just teff, water, a pinch of yeast, and salt — so there are no hidden additives or processed ingredients to worry about. Those signature "eyes" that bubble up across the surface are your cue that the cook is going perfectly, and the result is a soft, spongy, slightly sour round that's as functional as it is delicious. Use it to scoop up stews, lentils, or roasted vegetables for a complete, nourishing meal that feels indulgent without working against your body.
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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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