Spice Free Injera
Injera is one of those breads that feels almost magical — a spongy, slightly tangy flatbread with a lacy surface of tiny bubbles that makes it as functional as it is beautiful. It's the kind of thing that doubles as both bread and utensil, perfect for scooping up stews, roasted vegetables, or anything saucy you want to pile on top. For anyone avoiding spices, this recipe is a natural fit because the entire flavor comes from fermentation rather than any added seasonings — just teff flour, water, yeast, and a pinch of salt doing all the work over 48 hours. That slow fermentation is what gives injera its signature sour depth, so there's no need to reach for anything that might cause a reaction. The batter comes together quickly, and the cooking technique — a single-side cook with a brief steam under a lid — is what creates those iconic "eyes" on the surface and that tender, slightly chewy texture. It does take patience to wait out the fermentation window, but the hands-on time is minimal and the results are genuinely impressive. Once you get the hang of swirling the batter in the pan, you'll have a stack of gorgeous rounds ready to anchor a whole meal.
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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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