Mustard Free Injera
Injera is one of those breads that feels almost magical — a spongy, tangy flatbread with a texture unlike anything else, built entirely from teff flour, water, yeast, and salt. Those four humble ingredients are all it takes, which means there is nothing hidden in this recipe to worry about, no condiments, no spice blends, no sauces that might sneak in unwanted allergens. The fermentation process is where the real flavor happens: two days of slow, bubbling transformation turns a simple batter into something deeply sour and complex, with that signature airy, porous surface that makes injera so perfect for scooping up stews and sauces. Cooking it is a skill worth learning — a quick swirl of the pan, a single side of heat, and a brief steam under a lid brings out those beautiful "eyes" across the surface. The result is soft, slightly chewy, and wonderfully fragrant in a way that store-bought versions rarely match. Whether you're serving it as part of a full spread or just tearing off pieces to snack on, this is a recipe that rewards a little patience with a genuinely impressive result.
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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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