Chestnut 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 — thin, spongy, and covered in the tiny bubbles that make it perfect for scooping up stews, lentils, or whatever you're serving alongside it. This version is made with just teff flour, water, yeast, and salt, so the ingredient list is about as clean and straightforward as it gets. The real secret is the 48-hour fermentation, which develops that signature tangy flavor naturally without any additives or shortcuts. Because teff is the only grain in play here, there's no need to scrutinize labels or worry about hidden tree nut ingredients sneaking in through a flour blend. The cooking technique — swirling the batter quickly in a hot skillet and steaming it briefly under a lid — is what creates those characteristic "eyes" on the surface and that soft, slightly chewy texture. It does take a little patience and a confident wrist on the swirl, but the process is genuinely satisfying once you get the rhythm down. The result is a beautifully authentic flatbread that works as both utensil and side dish, and it's made entirely from ingredients you can trust.

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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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