High Fructose Corn Syrup Free Injera
Injera is one of those ancient, living breads that feels almost magical to make — just teff flour, water, a pinch of yeast, and time. The 48-hour fermentation is where the real work happens, as the batter slowly develops that signature tangy, slightly sour flavor that makes this Ethiopian flatbread so distinctive and satisfying. Because the ingredient list is so beautifully minimal, there's no need to scan labels or worry about sneaky sweeteners hiding in a store-bought version — everything here is exactly what it looks like. The cooking technique is its own little ritual: a quick swirl of the pan, a covered steam finish, and suddenly those iconic "eyes" appear across the surface like tiny proof that you did it right. The result is soft, spongy, and slightly elastic — perfect for scooping up stews, lentils, or anything saucy. It's the kind of recipe that rewards patience and makes you feel genuinely accomplished when that first round slides cleanly onto the rack.
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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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