Authentic Injera: Traditional Ethiopian Flatbread

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sourdough flatbread made from teff flour with a slightly tangy flavor and chewy texture, essential for Ethiopian feasts. This Ethiopian-inspired street-food recipe (gluten free), ready in about 25 minutes, pairs teff flour, water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 8 Ethiopian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 cup teff flour, 1/2 cup warm water (110°F), 1/2 tsp active dry yeast, 1/4 tsp sugar, and 1/4 tsp salt. Mix until smooth.
  2. Step 2: Cover with a damp cloth and let rest at room temperature for 24 hours to ferment.
  3. Step 3: After fermentation, stir batter until smooth (should have pancake-like consistency; add water if too thick).
  4. Step 4: Heat a non-stick skillet over medium heat. Lightly oil with 1 tbsp vegetable oil.
  5. Step 5: Pour 1/4 cup batter onto skillet, quickly spreading into a circle with a spoon. Cook 2-3 minutes until edges lift and top bubbles.
  6. Step 6: Flip and cook 1 minute until golden. Transfer to plate and repeat with remaining batter.

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