Pescatarian Injera
Injera is one of those ancient, deeply satisfying breads that doubles as both utensil and canvas — spongy, slightly tangy, and full of those signature bubbled "eyes" that soak up every drop of stew or sauce you pile on top. This version is made with just four ingredients: teff flour, water, yeast, and salt, which means it's naturally free of meat and seafood while still delivering serious depth of flavor from the fermentation process. The 48-hour ferment is where the magic happens — the batter slowly develops a pleasantly sour complexity that no shortcut can replicate, so patience here is genuinely rewarded. Cooking it is a bit of a technique to master, but once you nail the swirl and the one-sided cook, you'll be sliding perfect rounds onto the rack like a pro. The result is a soft, pliable flatbread with a matte finish and that beautiful lacework of holes across the surface. Serve it alongside lentils, roasted vegetables, or a spiced fish dish and let everyone tear and scoop straight from the communal plate — that's the whole point.
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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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