Paraben Free Injera
Injera is one of those ancient, deeply satisfying breads that earns its place at the center of the table — spongy, gently sour, and perfect for scooping up stews, lentils, or anything saucy. The ingredient list here is beautifully minimal: teff flour, water, a pinch of yeast, and salt. That simplicity is exactly what makes it such a clean choice for anyone navigating paraben sensitivities, since there are no preservatives, additives, or synthetic compounds hiding in the mix. The real magic happens during the 48-hour fermentation window, when the batter slowly develops its signature tang and those tiny bubbles that signal it's ready to cook. When it hits a hot skillet, the batter spreads into a wide, lacy round and the characteristic "eyes" bloom across the surface — no flipping required. The result is a soft, pliable flatbread with a mildly tangy flavor that store-bought versions simply can't replicate, and you know exactly what went into every bite. Once you get the rhythm of the swirl-and-cover technique down, a whole stack comes together quickly and keeps beautifully for sharing.
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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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