Shellfish Free Injera
Injera is one of those breads that feels almost magical — a spongy, tangy flatbread with a lacy surface of tiny bubbles that soak up stews and sauces like nothing else. Made from just teff flour, water, yeast, and salt, it's as clean and simple as a recipe can get, which means there's nothing hidden to worry about. The real secret is the 48-hour fermentation, which develops that signature sour flavor naturally and gives the bread its airy, porous texture. Watching the "eyes" form across the surface as it cooks is genuinely satisfying, and the no-flip technique keeps things surprisingly low-stress. Teff is a naturally gluten-free ancient grain with a deep, earthy flavor that makes this flatbread taste complex even though the ingredient list is incredibly short. Stack the finished rounds and serve them alongside your favorite saucy dishes — they're meant to be torn and used as both utensil and edible plate.
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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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