Rice Free Injera
Injera is one of those ancient, living breads that rewards patience — and the result is a soft, spongy, slightly tangy flatbread with a texture unlike anything else in the world. Made entirely from teff flour, this recipe is naturally free from rice and rice-derived ingredients from start to finish, with no substitutions or workarounds needed. The magic happens during a 48-hour fermentation, where the batter develops those complex sour notes and the tiny bubbles that give injera its signature porous surface — those little "eyes" that make it so perfect for scooping up stews and sauces. Teff is a powerhouse grain with a deep, earthy flavor that carries the fermentation beautifully, and the only other ingredients are water, a pinch of yeast to get things going, and salt. Cooking it is a satisfying ritual: a quick swirl of thin batter in a hot skillet, a brief covered steam, and you're left with a round that peels away cleanly and cools into something wonderfully pliable. Because the ingredient list is so short and straightforward, there's no need to scrutinize labels or worry about hidden fillers. This is real, traditional injera — just four ingredients, a little time, and a lot of flavor.
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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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