This was one of the most challenging recipe creations that I have ever taken on, but definitely worth every attempt—all 5 of them. The goal was to make a gluten-free, yeast-free, 100% Teff Injera flatbread, which is traditionally served with Ethiopian stews and dishes like Chickpea and Sweet Potato Wat or Ethiopian Lentils with Berbere Spice. 100% Teff Injera is a fermented, usually yeast-risen, iron-rich flatbread that is prepared in a pan, like a thick crepe. It has a mildly sour taste, and in this recipe, it is gluten-free and yeast-free. If you don’t want to take time to ferment the batter and make it sour, you can prepare this recipe right away—still delicious.
I like to keep already-made Injera in the fridge and spread it with raw almond or cashew butter for a quick snack. I bet it’s great with raw honey or Date Puree as well.
Makes: 4-6 Injera
Time: 1 day to ferment, about 30 minutes to cook
Large glass bowl
Cheesecloth, muslin or kitchen towel with a thin weave
Try to buy everything organic. Here’s why.
1 1/2 cups teff flour
2 cups pure water
1/2 tsp baking powder
Coconut oil for pan
1/4 tsp salt, or more to taste
Let’s get started.
Place Teff flour in a large glass bowl, add water and stir well.
Cover with a cheesecloth or towel and place on the counter and let it sit for 1 day/24hrs. Do not agitate or stir the batter, just leave it be.
After 24 hours, you’ll see that your batter is alive and fermenting. Every batch I made looked a bit different, some were brain-like (below) and some were less puffy.
Bring a pan to medium heat, and very lightly, coat the pan with coconut oil.
Stir in the salt, and season with more taste if you like, until you can barely detect the saltiness. Also stir in the baking powder. Your batter will deflate when you stir it.
Now pour enough batter into the pan to fill entire surface and cover with a lid, or if you don’t have a lid, use a cookie sheet. It’s important to keep a lot of moisture in the pan or the Injera will crack. You don’t flip Injera, and you aren’t supposed to brown it’s underside, but I like the taste of it browned so I tend to overcook it a bit. It takes about 5-7 minutes to cook Injera. You’ll see the top bubble like pancakes and start to dry out. When the top is dry, and the edges begin to curl/dry, use a spatula to remove the Injera from the pan.
Place on a plate and repeat, layering cooked Injera with parchment paper until you use up all the batter.
I have successfully prepared this recipe without fermentation many times—its just not sour. If you want to prepare it this way, just skip the fermentation step, mix all ingredients in a bowl and cook. Store in an airtight glass container in the fridge.
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