Nutmeg Free Injera
Injera is one of those breads that feels almost magical — a spongy, tangy flatbread with a lacy surface of tiny bubbles that forms entirely on its own through natural fermentation. Made with just teff flour, water, yeast, and salt, this recipe is beautifully straightforward, and every ingredient is exactly what it says it is — no hidden spice blends, no pre-mixed seasonings, no surprises. That matters a lot when you're navigating a sensitivity to certain warming spices that tend to sneak into packaged or restaurant versions of dishes like this. The 48-hour ferment does all the heavy lifting, developing a deep, pleasantly sour flavor that you simply cannot rush or fake. Cooking it is a satisfying little skill to pick up — you pour, swirl, watch the eyes form across the surface, and resist the urge to flip. The result is a soft, pliable round that's perfect for scooping up stews, lentils, or roasted vegetables. Once you've made it at home, the store-bought version just 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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