Wheat Free Injera

Injera is one of those ancient, living breads that feels almost magical to make — a single fermented flatbread that doubles as both plate and utensil in Ethiopian and Eritrean cuisine. The entire recipe relies on teff flour, a naturally gluten-free grain that has been a staple of the Horn of Africa for thousands of years, so there's no substitution or workaround needed here — it's wheat-free by tradition, not by compromise. The process is a slow, rewarding one: a simple batter of teff, water, and a touch of yeast ferments over 48 hours, developing that signature tangy, slightly sour flavor that makes injera so distinctive. Those two days of patience are what give the bread its depth, and the bubbles that form on the surface are your signal that the batter is alive and ready. When it hits a hot skillet, the batter spreads into a thin, lacy round and cooks almost entirely from the bottom up — no flipping required — leaving behind those beautiful little "eyes" across the surface that are the hallmark of a well-made injera. The result is soft, spongy, and slightly chewy with a gentle sourness that pairs brilliantly with stews, curries, or anything saucy. Once you've made a stack of these and piled them with something rich and spiced, you'll understand why this flatbread has endured for centuries.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →