BHA & BHT Free Injera

Total time48 hr 45 min

Prep time15 min

Cook time30 min

4.5

(19)

Injera is one of those breads that feels almost magical — a spongy, tangy flatbread with a lacy surface of tiny bubbles that soak up stews and sauces like nothing else. What makes this version so clean is its ingredient list: just teff flour, water, a pinch of yeast, and salt. No preservatives, no additives, no synthetic antioxidants hiding in packaged mixes — exactly what you want when you're avoiding BHA and BHT, which show up in a surprising number of commercial baked goods and flour blends. The real work here is patience. A 48-hour fermentation at room temperature develops that signature sour depth naturally, the way injera has been made for centuries. Once the batter is ready, the cooking technique is quick and satisfying — a single pour, a confident swirl, and a covered steam finish that sets those beautiful "eyes" across the surface without ever flipping the bread. Teff flour is naturally rich and earthy, giving this injera a slightly nutty, complex flavor that store-bought versions rarely match. Serve it with a hearty lentil stew or roasted vegetables and let everyone tear in together.

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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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