BHA & BHT Free Injera

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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