MSG Free Injera
Injera is one of those breads that feels almost magical — a spongy, tangy flatbread with a lacy surface of tiny bubbles that soak up stews and sauces like nothing else. This version is made with just four ingredients: teff flour, water, yeast, and salt, which means there is absolutely nothing hidden in the mix. For anyone avoiding flavor enhancers and additives, that simplicity is genuinely refreshing, especially since store-bought or restaurant versions can sometimes include preservatives or stabilizers you'd rather skip. The real work here is patience — the batter ferments over 48 hours, developing a deep, natural sourness that gives injera its signature flavor without any shortcuts. Once the batter is ready, the cooking goes quickly, and watching those characteristic "eyes" bubble up across the surface is oddly satisfying. The result is soft, slightly chewy, and perfectly pliable — ideal for scooping up lentils, braised greens, or whatever you're serving alongside it. Clean ingredients, ancient technique, and a result that genuinely earns a spot at the center of the table.
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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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