Seed Oil Free Injera
Injera is one of those ancient, deeply satisfying breads that does double duty as both plate and utensil, and this version is as honest and unfussy as it gets. The entire recipe relies on just four ingredients — teff flour, water, yeast, and salt — which means there is no hidden canola, sunflower, or any other refined seed oil anywhere in the process. That matters more than you might think, since many restaurant versions or store-bought flatbreads sneak in oils during cooking or in the batter itself. Here, the naturally fermented teff batter cooks entirely in a dry skillet, developing those signature spongy "eyes" on the surface through steam alone. The 48-hour fermentation is the real magic: it builds a gentle, pleasantly sour flavor that makes this bread taste complex and alive without any shortcuts. Once you get the hang of swirling the thin batter quickly across a hot pan, the whole process becomes almost meditative. Serve it with stews, braised vegetables, or anything saucy — the spongy texture is built to soak up every last drop.
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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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