Pistachio Free Injera
Injera is one of those breads that feels almost magical — a soft, spongy, slightly tangy flatbread that doubles as both plate and utensil in Ethiopian and Eritrean cooking. The fermentation process is where all the flavor happens: teff flour and a touch of yeast sit together for 48 hours, developing that signature sour depth and producing the tiny bubbles that become the characteristic "eyes" on the finished bread. Teff is naturally gluten-free and earthy, and it carries the fermentation beautifully without needing anything else to prop it up. The cooking technique is just as satisfying — a thin pour of batter swirled across a hot skillet, cooked on one side only, steamed briefly under a lid until the surface goes matte and those little holes appear. With just four simple pantry ingredients, there's nothing here to second-guess or swap out, which makes it a genuinely stress-free cook. Serve it alongside stews, lentils, or roasted vegetables and let everyone tear off pieces to scoop up whatever's on the table — it's communal eating at its most delicious.
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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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