Pork Free Injera
Injera is one of those breads that feels almost magical — a spongy, tangy flatbread with a lacy surface of tiny bubbles that makes it as functional as it is beautiful. It's the foundation of Ethiopian and Eritrean cuisine, traditionally used to scoop up stews and salads, and the flavor comes entirely from a slow, natural fermentation rather than any added complexity. The whole recipe relies on just four ingredients — teff flour, water, yeast, and salt — so there's nothing hidden and nothing to second-guess when it comes to keeping things pork free. The 48-hour ferment is where the real work happens, and while it requires patience, the hands-on time is minimal; you're mostly just waiting for the batter to develop that pleasantly sour aroma and those telltale bubbles. Cooking injera is a one-sided affair — no flipping, just a quick swirl to spread the batter thin, a covered steam finish, and those gorgeous "eyes" appear right before your eyes. The result is soft, slightly chewy, and deeply savory in a way that pairs beautifully with anything saucy. Once you've made a batch, it's hard to imagine going back to store-bought versions that never quite nail the texture.
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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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