Artificial Flavors Free Injera

Total time48 hr 45 min

Prep time15 min

Cook time30 min

4.5

(19)

Injera is one of those ancient, living breads that feels almost magical to make — just teff flour, water, a whisper of yeast, and time. The 48-hour fermentation is where all the flavor develops, coaxing out that signature tangy, slightly sour depth that makes this flatbread so distinctive and satisfying. Because the ingredient list is so stripped down and honest, there's nothing hidden here — no synthetic additives, no flavor enhancers, just a naturally fermented batter doing exactly what it's been doing for centuries. The characteristic "eyes" that bubble up across the surface aren't just beautiful; they're proof that the fermentation worked and the batter is ready to do its job as both bread and utensil. Cooking it in a single layer without flipping keeps the texture spongy on top and just set enough on the bottom to hold together when you tear and scoop. It pairs beautifully with stews, curries, or anything saucy — the porous surface is practically designed to soak up bold flavors. If you've never made it at home before, the process is surprisingly hands-off and deeply rewarding.

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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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