Baked Injera Flatbread with Teff Flour
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 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 a quick salad or grain on the side. 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Baked Injera Flatbread with Teff Flour take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Injera Flatbread with Teff Flour?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep teff flour from drying out.
Can I substitute ingredients in Baked Injera Flatbread with Teff Flour?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Injera Flatbread with Teff Flour for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Injera Flatbread with Teff Flour gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
