Ethiopian-Inspired Injera Flatbread from Teff Flour

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.

Traditional Ethiopian sourdough flatbread made with teff flour, perfect for scooping up stews and salads. This Ethiopian-inspired gluten-free recipe, 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.

Prep: 10 min Cook: 5 min Serves 6 Ethiopian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: After fermentation, stir in 1 tsp salt into the batter.
  4. Step 4: Heat a non-stick skillet over medium heat. Lightly brush the surface with 1/2 tsp vegetable oil.
  5. Step 5: Pour about 1/2 cup of batter into the skillet, quickly swirling it to cover the surface evenly in a thin layer.
  6. 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.
  7. Step 7: Allow injera to cool slightly stacked under a clean towel before serving with stews or salads.

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