Ethiopian-Inspired Injera Flatbread with Teff and Wheat Flour

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tangy, spongy sourdough flatbread made from teff and wheat flour, perfect for scooping up stews and salads. This Ethiopian-inspired gluten-free recipe, ready in about 25 minutes, pairs teff flour, all-purpose wheat flour, water 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: 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 mixing bowl, whisk together 1 cup teff flour and 1/2 cup all-purpose wheat flour.
  2. Step 2: Gradually add 2 cups water, stirring continuously until a smooth, thin batter forms. Cover loosely and let ferment at room temperature for 48 hours until bubbles appear and batter has a slightly sour aroma.
  3. Step 3: After fermentation, stir in 1/2 tsp salt.
  4. Step 4: Heat a non-stick skillet over medium heat and brush lightly with 1 tsp vegetable oil.
  5. Step 5: Pour about 1/2 cup batter into the skillet, swirling to spread evenly into a thin circle.
  6. Step 6: Cook uncovered for 2-3 minutes until holes form on the surface and the edges lift easily; do not flip.
  7. Step 7: Remove injera and repeat with remaining batter, lightly oiling the pan between each.
  8. Step 8: Stack cooked injera on a plate and cover with a clean cloth to keep soft until serving.

Frequently asked questions

How long does Ethiopian-Inspired Injera Flatbread with Teff and Wheat Flour take to make?

Total time is about 25 minutes (10 min prep + 15 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 with Teff and Wheat 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 with Teff and Wheat 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 with Teff and Wheat 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.

What goes well with Ethiopian-Inspired Injera Flatbread with Teff and Wheat Flour?

Ethiopian gluten free like this pair well with a naturally gluten-free grain (rice, quinoa, or millet) or certified gluten-free bread, a quick salad with acid (lemon vinaigrette, pickled onions), and a roasted vegetable. Check that any store-bought sauce or broth is labeled gluten-free. Tap "Plan a meal with the AI" to get specific side suggestions.

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