Peanut Free Injera
Injera is one of those breads that feels almost magical — a spongy, tangy flatbread with a lacy pattern of tiny bubbles across its surface, used to scoop up stews and salads in Ethiopian and Eritrean cooking. This version is made with just four ingredients: teff flour, water, yeast, and salt, which means there's nothing hidden and nothing to second-guess. Teff is a naturally peanut-free ancient grain, and since this recipe is made entirely from scratch in your own kitchen, you sidestep the cross-contact concerns that can come with store-bought flatbreads or restaurant versions. The real secret here is patience — a 48-hour fermentation develops that signature sour depth and creates the characteristic "eyes" on the surface without any additional leavening tricks. Cooking it is a one-sided affair: pour, swirl, watch the edges lift, then cover and steam until the top sets into that beautiful matte finish. Once you get the rhythm down, each round comes together in just a couple of minutes, and the results are genuinely impressive. Serve it as a communal platter base or tear off pieces to eat alongside your favorite saucy dishes.
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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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