Sesame Free Injera
Injera is one of those ancient, living breads that rewards patience — and the payoff is a spongy, tangy flatbread with a texture unlike anything else in the world. Made from just teff flour, water, yeast, and salt, this recipe is naturally free of sesame at every stage, with no tahini, no sesame oil, and no hidden blends to second-guess. The magic happens during a 48-hour fermentation, where the batter slowly develops that signature sour depth and the tiny bubbles that will eventually become the characteristic "eyes" on the finished bread. Cooking it is a bit of a skill — you swirl fast, you don't flip, and you let steam do the finishing work under a lid — but once you get the rhythm, each round comes out beautifully matte and lacy. The result is soft, slightly chewy, and perfectly suited for scooping up stews, lentils, or anything saucy. Because the ingredient list is so short and clean, there's real peace of mind knowing exactly what went into every piece.
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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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