Baked Injera Flatbread with Teff Flour

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

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 developed and reviewed.

Lightly sour and spongy Ethiopian injera-style flatbread made with teff flour, baked to a delicate texture perfect for scooping up stews and salads. This Ethiopian-inspired gluten-free recipe, ready in about 35 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 110 calories and feeds 6, 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: 15 min Cook: 20 min Serves 6 Ethiopian cuisine 110 cal/serving

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Ingredients

2 cups teff flour
2 1/2 cups water
1 tsp active dry yeast
1/2 tsp salt
1/2 cup (optional for texture) all-purpose flour

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Instructions

Step 1: In a large bowl, combine 2 cups teff flour, 1 tsp active dry yeast, and 1/2 tsp salt. Gradually whisk in 2 1/2 cups water until smooth with no lumps.
Step 2: Cover the bowl with a clean cloth and let the batter ferment at room temperature for 2-3 days until it becomes bubbly and slightly sour, stirring once a day.
Step 3: After fermentation, stir in 1/2 cup all-purpose flour to help with batter consistency and pourability.
Step 4: Preheat a non-stick skillet over medium heat. Pour about 1/2 cup of batter into the pan, swirling to cover the surface thinly. Cover the skillet with a lid and cook for 2-3 minutes until holes form on the surface and the top is set but not dry.
Step 5: Remove the injera carefully and place on a plate. Repeat with remaining batter, stacking the injera to keep warm. Serve fresh with Ethiopian stews or salads.