Citric Acid 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 coaxes a naturally tangy, complex flavor out of teff flour and water without any added acids — making it a genuinely clean choice for anyone avoiding citric acid or other acidic additives. Teff is a naturally gluten-free ancient grain with a rich, earthy depth, and the slow fermentation process creates those signature bubbles and the spongy, porous texture that makes injera so perfect for scooping up stews and sauces. Because the sourness comes entirely from wild fermentation rather than from added preservatives or flavor enhancers, you know exactly what's in every bite. The cooking technique is a little different from anything else in your repertoire — no flipping, just a quick swirl, a covered steam finish, and those beautiful characteristic "eyes" appear right before your eyes. Once you get the rhythm down, batch after batch comes together smoothly, and the results are genuinely impressive. Stack them up, pile on your favorite toppings, and let this humble, four-ingredient flatbread steal the show at the table.
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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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