Caffeine 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 sauces and stews like nothing else. Made from just teff flour, water, yeast, and salt, this recipe is about as clean and simple as it gets, with zero hidden additives or stimulants to worry about. The real secret is the 48-hour fermentation, which develops that signature sour flavor naturally and gives the injera its characteristic "eyes" — those beautiful little holes across the surface. Teff is a naturally earthy, slightly nutty grain that carries the whole flavor profile on its own, so there's no need for anything extra. Cooking it is a one-sided affair: you pour, swirl, and let the heat do the work, finishing with a quick steam under a lid to set the top. The result is a soft, pliable round that's perfect for scooping up lentils, braised greens, or any stew you love. It takes patience, but almost all of that time is hands-off — and the payoff is absolutely worth it.
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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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