Turkey Free Injera
This ancient Ethiopian flatbread is made from just four humble ingredients — teff flour, water, yeast, and salt — yet it delivers something truly extraordinary. The two-day fermentation process is where the magic happens, developing a gently sour, complex flavor and that signature spongy texture with the tiny "eyes" dotting the surface. Teff is a naturally gluten-free grain that forms the entire base of this recipe, so there's no wheat, no dairy, no eggs, and absolutely nothing remotely poultry-adjacent to worry about. The batter is cooked low and slow in a covered skillet, steaming itself into a soft, pliable round that's as much a utensil as it is a bread — perfect for scooping up stews, lentils, or roasted vegetables. It takes a little patience to let the fermentation do its work, but the hands-on time is minimal and the payoff is a deeply flavorful, restaurant-quality result right from your own stovetop. Once you've made a batch, you'll understand why injera has been a staple of Ethiopian cuisine for centuries.
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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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