Soy 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. The whole thing comes together with just four ingredients: teff flour, water, yeast, and salt, which means there is absolutely nothing hiding in the recipe that could cause a problem for anyone avoiding soy. Teff is a naturally gluten-adjacent ancient grain with a deep, earthy flavor, and the 48-hour fermentation process is what gives this bread its signature sourness and those gorgeous characteristic "eyes" on the surface. The technique of swirling the batter quickly in a hot pan and cooking it only on one side is a little different from most flatbreads, but once you get the hang of it, each round comes out tender and pliable. It's the kind of bread that doubles as a utensil, perfect for scooping up stews, lentils, or anything saucy. Because the ingredient list is so clean and minimal, you have complete control over what goes into every batch — no label-reading required.
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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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