Honey Free Injera
Injera is one of those ancient, living breads that rewards patience — and the result is a spongy, tangy flatbread unlike anything else in the world. Made entirely from teff flour, water, yeast, and salt, this recipe is naturally free of any sweeteners, so there's nothing to second-guess on the ingredient list. The magic happens during a 48-hour fermentation, where the batter slowly develops that signature sour depth and the tiny bubbles that will eventually become the characteristic "eyes" on the finished bread. Cooking it is a satisfying ritual: one pour, a quick swirl, and a brief covered steam produces a soft, porous round that's ready to scoop up stews, lentils, or roasted vegetables. Because the batter is cooked on only one side, the top stays tender and slightly tacky — exactly what you want for tearing and dipping. Four humble ingredients, a little time, and a hot skillet are genuinely all it takes to bring this Ethiopian staple to your own kitchen.
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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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