Ethiopian-Inspired Injera Flatbread from Teff Flour
Traditional Ethiopian sourdough flatbread made with teff flour, perfect for scooping up stews and salads. This ethiopian-inspired gluten free ready in about 15 minutes pairs teff flour, warm water, active sourdough starter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.
Ingredients
- 2 cups teff flour
- 3 cups warm water
- 1/4 cup active sourdough starter
- 1 tsp salt
- 2 tsp for cooking vegetable oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, combine 2 cups teff flour, 1/4 cup active sourdough starter, and 3 cups warm water. Stir well until you have a smooth batter with a thin pancake batter consistency.
- Step 2: Cover the bowl loosely with a cloth and let the batter ferment at room temperature for 24 to 36 hours until it bubbles and develops a slightly sour aroma.
- Step 3: After fermentation, stir in 1 tsp salt into the batter.
- Step 4: Heat a non-stick skillet over medium heat. Lightly brush the surface with 1/2 tsp vegetable oil.
- Step 5: Pour about 1/2 cup of batter into the skillet, quickly swirling it to cover the surface evenly in a thin layer.
- Step 6: Cook for 2-3 minutes until holes appear on the surface and the edges lift easily; do not flip. Remove the injera and repeat with remaining batter, brushing skillet with oil as needed.
- Step 7: Allow injera to cool slightly stacked under a clean towel before serving with stews or salads.
Frequently asked questions
How long does Ethiopian-Inspired Injera Flatbread from Teff Flour take to make?
Total time is about 15 minutes (10 min prep + 5 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 Ethiopian-Inspired Injera Flatbread from 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 Ethiopian-Inspired Injera Flatbread from 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 Ethiopian-Inspired Injera Flatbread from 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 Ethiopian-Inspired Injera Flatbread from 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.
