Walnut Free Injera
Injera is one of those breads that feels almost magical — thin, spongy, and dotted with the tiny bubbles that make it perfect for scooping up stews and salads. The entire recipe relies on just four simple ingredients: teff flour, water, yeast, and salt, so there's nothing hidden and nothing to second-guess. Teff is naturally free from tree nuts, and since you're making this from scratch in your own kitchen, cross-contact from shared equipment at a bakery or factory simply isn't a concern. The 48-hour fermentation is where the real flavor develops — that gentle sourness is what gives injera its distinctive, slightly tangy character that store-bought flatbreads can rarely replicate. Cooking it in a single layer without flipping, then finishing it covered, is the trick to getting that matte surface and those signature "eyes" across the top. Once you get the pour-and-swirl motion down, the whole process becomes surprisingly meditative, and the results are genuinely impressive. Serve it fresh and slightly warm alongside a hearty lentil stew or roasted vegetables, and it will absolutely steal the show.
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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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