Nitrate & Nitrite Free Injera
Injera is one of those ancient, deeply satisfying breads that earns its place at the center of the table — spongy, slightly tangy, and built for scooping up bold stews and vibrant vegetable dishes. The fermentation process is where all the magic happens: two days of slow, natural bubbling transforms a simple teff flour batter into something with real depth and that signature sourdough-like flavor. Because the entire recipe is built from just four clean, whole ingredients — teff flour, water, yeast, and salt — there are no hidden additives or preservatives to worry about, which is exactly what makes it such a trustworthy choice. Teff is a naturally gluten-free ancient grain with an earthy, nutty character that gives injera its distinctive taste and those beautiful little "eyes" across the surface. The cooking technique is almost meditative: a quick swirl of the pan, a covered steam finish, and you're left with a perfectly set, lacy round that peels away cleanly. Stack them up, let them cool, and lay them out as both plate and utensil for your next spread. Once you've made injera from scratch, the store-bought version simply doesn't compare.
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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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