Artificial Food Coloring Free Injera
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 does the heavy lifting, developing a naturally tangy, complex flavor that no shortcut can replicate. Because the ingredient list is so beautifully minimal, there's genuinely nothing to worry about when it comes to synthetic dyes or artificial additives sneaking in — every component is exactly what it says it is. The result is a soft, spongy flatbread covered in those signature "eyes," ready to scoop up stews, lentils, or whatever you're serving alongside it. Cooking it is a satisfying ritual: swirl the thin batter into a hot pan, watch the bubbles bloom across the surface, and lift a perfectly cooked round in just a couple of minutes. It's naturally gluten-light from the teff, deeply earthy in flavor, and genuinely impressive to pull off at home.
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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.
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