Fluffy Injera Flatbread Without Teff
A simple, tangy, and spongy Ethiopian-inspired flatbread made without teff flour, using a blend of all-purpose and whole wheat flours with natural fermentation for authentic flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 2-3 minutes per injera
- Total Time: 12-24 hours fermentation plus cooking time
- Yield: 8-10 injera (depending on size) 1x
- Category: Main Course
- Cuisine: Ethiopian-inspired
Ingredients
Scale
- 2 cups all-purpose flour (240g)
- 1 cup whole wheat flour (120g)
- 1 teaspoon instant yeast
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- Approximately 3 cups lukewarm water (720 ml)
- 1 tablespoon lemon juice or apple cider vinegar
Instructions
- In a large mixing bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, and 1 teaspoon instant yeast. Whisk together until evenly distributed.
- Slowly pour in about 3 cups lukewarm water and 1 tablespoon lemon juice or apple cider vinegar. Stir until you have a thin, smooth batter, similar to heavy cream consistency. Add more water if needed.
- Cover the bowl loosely with a kitchen towel or plastic wrap and ferment in a warm spot for 12 to 24 hours until bubbles form and a sour aroma develops.
- Just before cooking, stir in 1/2 teaspoon baking soda and 1 teaspoon salt. The batter will bubble up slightly.
- Heat a non-stick or cast iron skillet over medium heat. Lightly grease if desired, but traditionally cooked dry.
- Pour about 1/3 to 1/2 cup (80-120 ml) of batter into the pan, swirling to spread evenly into a thin, round flatbread about 9-10 inches in diameter. Immediately cover with a lid.
- Cook until the surface is filled with bubbles and looks dry, about 2 to 3 minutes. The bottom should be lightly golden. Do not flip.
- Carefully lift the injera with a spatula and transfer to a clean kitchen towel or plate. Repeat with remaining batter, stacking the injera to keep soft.
- Serve warm, torn into pieces for scooping stews or dips.
Notes
Fermentation is key for flavor and texture; allow 12-24 hours for best results. Add baking soda just before cooking to keep injera fluffy. Use medium heat and cover the pan while cooking to trap steam. Batter should be thin and pourable. Injera cooks only on one side and is not flipped. Store leftovers wrapped tightly in the refrigerator for up to 3 days or freeze with parchment paper between layers.
Nutrition
- Serving Size: One injera flatbread
- Calories: 140
- Sodium: 230
- Fat: 0.5
- Carbohydrates: 28
- Fiber: 3
- Protein: 4
Keywords: injera, flatbread, Ethiopian, teff-free, homemade, fermented bread, gluten-free option, vegan, easy recipe