Cinnamon Free Injera
Injera is one of those ancient, deeply satisfying breads that does double duty as both plate and utensil, and this version is as authentic as it gets with just four simple ingredients. The magic here is the 48-hour fermentation, which transforms teff flour and water into a batter that's alive with natural tang and complexity — no shortcuts, no additives, just time doing its work. Teff is naturally free of the spice blends and flavoring agents that can make store-bought flatbreads a gamble, so you know exactly what's going into every spongy, slightly sour bite. The characteristic "eyes" that form across the surface aren't just beautiful — they're the sign that your fermentation worked and your batter hit the pan at exactly the right heat. Cooking it in a single layer without flipping keeps the texture soft and pliable, perfect for scooping up stews, lentils, or roasted vegetables. Once you get the swirl motion down, the whole process feels almost meditative, and the results are genuinely impressive for something made from pantry staples alone.
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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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