Carrageenan Free Injera
Injera is one of those breads that feels almost magical — a spongy, tangy flatbread with a lacy pattern of tiny bubbles across its surface, built entirely from a short list of humble ingredients. The fermentation process is where all the flavor develops, giving the finished bread that signature sour depth that makes it such a perfect companion for rich stews and vibrant vegetable dishes. Because this recipe relies on nothing more than teff flour, water, yeast, and salt, there are no hidden additives or stabilizers to worry about — the kind of thickeners and gelling agents sometimes tucked into packaged or restaurant versions simply have no place here. Teff is a naturally gluten-free ancient grain with an earthy, slightly nutty flavor that ferments beautifully over 48 hours, producing a batter that cooks up into soft, pliable rounds with that distinctive matte finish. The technique of swirling the batter quickly in a hot pan and cooking it only on one side is what creates those characteristic "eyes" — the tiny holes that make injera so good at soaking up sauces. It takes a little patience to wait out the fermentation, but the hands-on time is minimal and the results are genuinely impressive.
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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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