Pecan Free Injera
Injera is one of those breads that feels almost magical — a soft, spongy flatbread with a gently tangy flavor that comes entirely from a slow, natural fermentation process. Made with just teff flour, water, yeast, and salt, the ingredient list couldn't be simpler, and every element is naturally free from tree nuts of any kind. That means no label-scanning, no worrying about shared equipment at a bakery, and no hidden surprises — just four clean pantry staples doing all the work. The 48-hour ferment is where the real flavor develops, coaxing out that signature sourness and producing the delicate bubble pattern, called "eyes," that gives injera its iconic texture. Cooking it is a satisfying little skill to pick up: a quick swirl of the pan, a covered steam finish, and you're rewarded with a lacy, pliable round that's ready to scoop up stews, lentils, or whatever you're serving alongside it. It's a deeply traditional recipe that happens to be completely approachable at home, and once you've made a batch, store-bought alternatives will feel like a serious downgrade.
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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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