Ethiopian-Inspired Injera Flatbread Pancakes

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 developed and reviewed.

Traditional Ethiopian sourdough-style flatbread with a tangy flavor and spongy texture, perfect for scooping up stews and salads. This Ethiopian-inspired gluten-free recipe, ready in about 25 minutes, layers teff flour, all-purpose flour, warm water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. 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 6 Ethiopian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1 cup teff flour and 1/2 cup all-purpose flour. Gradually add 2 1/2 cups warm water, whisking to form a thin batter. Cover loosely and let ferment at room temperature for 24-48 hours until bubbles form and batter is slightly sour.
  2. Step 2: Stir in 1/2 tsp salt and 1 tbsp vegetable oil into the fermented batter.
  3. Step 3: Heat a non-stick skillet over medium heat until hot. Pour 1/3 cup batter into the skillet, swirling to cover the surface thinly. Cook for 2-3 minutes until holes form on top and edges lift easily, do not flip.
  4. Step 4: Remove the injera carefully and place on a plate lined with a clean towel. Repeat with remaining batter, stacking the injera.
  5. Step 5: Serve warm as a base for stews or salads.

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