Citrus 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 develops that signature tangy, slightly sour flavor entirely naturally — no citrus juice, no citrus zest, no hidden acidic additives needed to get there. For anyone navigating a citrus-free lifestyle, that can be a real concern with fermented or flavored flatbreads, but teff flour and time do all the work on their own. The result is a soft, spongy round covered in those beautiful little "eyes" that make injera so iconic and so perfect for scooping up stews, lentils, or roasted vegetables. Teff itself is a nutritional powerhouse with a mild, earthy nuttiness that makes every bite feel wholesome and grounding. The technique takes a little practice — swirling the thin batter quickly in a hot pan is a skill worth developing — but once you get the rhythm, you'll be stacking gorgeous rounds like a pro. This is the kind of recipe that rewards patience and fills your kitchen with the most incredible aroma.
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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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