Gut Friendly Injera

Total time48 hr 45 min

Prep time15 min

Cook time30 min

4.5

(19)

Injera is one of those ancient, living breads that does something genuinely special for your digestive system. Made from just teff flour, water, yeast, and salt, the batter ferments for a full 48 hours at room temperature, developing a natural sourness and a colony of beneficial microorganisms that can support a healthier gut environment. Teff itself is a whole-grain powerhouse — naturally gluten-free and rich in fiber — making this flatbread a smart choice for anyone paying close attention to what they eat and how it makes them feel. The long fermentation also breaks down some of the harder-to-digest compounds in the grain, so your body gets more of the good stuff with less of the work. When it hits the hot skillet, the batter transforms into a soft, spongy round covered in those signature little "eyes" — tiny bubbles that give injera its unmistakable texture and make it perfect for scooping up stews, roasted vegetables, or anything saucy. The process is slow but almost entirely hands-off, and the reward is a deeply flavorful, tangy flatbread that feels nourishing in the most satisfying way.

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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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