Seeds Free Injera
Injera is one of those breads that feels almost magical — a single ingredient ferments over two days into something tangy, spongy, and deeply satisfying. Made entirely from teff flour, water, a pinch of yeast, and salt, this recipe is naturally free from seeds in any form, so there's no scanning labels or worrying about hidden additions. The long fermentation does the heavy lifting, developing that signature sour flavor and creating the delicate, bubble-covered surface that makes injera so iconic. Cooking it is a skill worth learning: a hot pan, a quick swirl, and a brief covered steam are all it takes to get those beautiful "eyes" across the top. Because you never flip it, the texture stays light and slightly springy — perfect for scooping up stews, lentils, or roasted vegetables. This is the kind of recipe that rewards patience, and once you've made it from scratch, store-bought versions will never quite measure up.
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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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