Breastfeeding Friendly Injera

Total time48 hr 45 min

Prep time15 min

Cook time30 min

4.5

(19)

Injera is one of those deeply satisfying staples that feels almost magical once you understand how it works — a naturally fermented flatbread with a soft, spongy texture and a gentle tang that makes every bite interesting. Made from just teff flour, water, yeast, and salt, it's a beautifully clean recipe that keeps things simple without sacrificing any of that complex, slow-developed flavor. Teff is a whole grain packed with iron and calcium, two nutrients that matter a lot when your body is working hard to produce milk, making this an especially smart addition to your rotation. The 48-hour fermentation does most of the heavy lifting, breaking down the batter into something light and digestible while developing those signature bubbles and sour notes. Cooking it is a quick, satisfying process — one side only, covered at the end, until those gorgeous little "eyes" appear across the surface. It's perfect for scooping up stews, lentils, or roasted vegetables, turning any meal into something communal and nourishing. Once you get the rhythm down, you'll find yourself making batch after batch.

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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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