Turmeric Free Injera
Injera is one of those breads that feels almost magical — thin, spongy, and covered in the tiny bubbles that make it perfect for scooping up stews and salads. The fermentation process is where all the flavor happens, and two days of slow, natural fermentation gives this flatbread its signature tangy depth without any added spices or colorings. That matters a lot when you're avoiding turmeric, since many spice blends and store-bought flatbreads sneak it in for color or flavor. Here, the ingredient list is refreshingly short: teff flour, water, yeast, and salt — nothing hidden, nothing to second-guess. The teff itself brings a mild, earthy richness that makes this injera satisfying on its own terms, not just as a vehicle for toppings. Cooking it in a single layer without flipping, then finishing under a lid, is what creates that matte surface and those characteristic "eyes" that signal a properly made injera. It takes a little patience over two days, but the hands-on time is minimal and the result is genuinely impressive.
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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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