Xanthan Gum Free Injera
Injera is one of those ancient, deeply satisfying breads that does double duty as both plate and utensil, and this version is as authentic as it gets with just four simple ingredients. The magic here is all in the fermentation — two days of slow, natural bubbling transforms teff flour and water into something wonderfully tangy and complex, no additives or stabilizers required. That's great news for anyone avoiding xanthan gum, since so many gluten-free flatbreads and wraps lean on it heavily to hold their structure together. Teff is naturally binding enough on its own, and the fermentation process develops a batter that spreads beautifully and cooks up with those signature spongy "eyes" across the surface. The technique is a little different from most skillet breads — you swirl, you cover, and you never flip — but once you get the hang of it, each round comes out tender, slightly chewy, and perfectly pliable. Pile it high with lentils, stews, or roasted vegetables and let it soak up every last drop of sauce. It's a genuinely special thing to make from scratch at home.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!