Tree Nut Free Injera
Injera is one of those breads that feels almost magical — a single fermented flatbread that doubles as both plate and utensil, soaking up stews and sauces with its soft, spongy texture. Made entirely from teff flour, water, yeast, and salt, this recipe is naturally free from tree nuts at every stage, with no need to scrutinize labels or worry about hidden allergens lurking in the batter. The real secret here is patience: a 48-hour fermentation develops that signature tangy, slightly sour flavor that makes injera so distinctive and deeply satisfying. Once the batter is ready, the cooking technique is surprisingly quick — a hot skillet, a confident swirl, and just two minutes of cook time per round. Those characteristic "eyes" that bubble up across the surface aren't just beautiful; they're proof the fermentation did its job. Whether you're serving it alongside a rich lentil stew or using it to scoop up roasted vegetables, this homemade version delivers an authenticity that store-bought alternatives rarely match.
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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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