Low Iodine Injera
Injera is one of those breads that feels almost magical — a single ingredient list this short producing something so complex, tangy, and deeply satisfying. The natural fermentation process does the heavy lifting here, developing that signature sour flavor over 48 hours without any additives or enrichments that could complicate a low-iodine approach. Teff flour, water, a pinch of yeast, and salt are all you need, and none of those ingredients carry the iodine concerns that come with dairy, eggs, or iodized salt — just be sure to use non-iodized salt when you measure yours out. The result is a soft, spongy flatbread covered in those beautiful little "eyes" that make it so perfect for scooping up stews and braised vegetables. Cooking it in a dry nonstick skillet with no added fat keeps the process clean and the ingredient list honest. It's a genuinely rewarding cook — patient, but not difficult — and the payoff is a stack of warm, pillowy rounds that taste like they came from a restaurant 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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