Ethiopian-Inspired Injera Flatbread with 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.

A tangy, spongy Ethiopian flatbread made with teff flour, naturally fermented to create the characteristic sour flavor and perfect for scooping stews. This African recipe (gluten free), ready in about 40 minutes, pairs teff flour, all-purpose flour, warm 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: 30 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 2 cups teff flour and 1 cup all-purpose flour.
  2. Step 2: Gradually add 3 cups warm water while whisking to form a smooth batter with the consistency of pancake batter.
  3. Step 3: Cover the bowl with a clean towel and leave at room temperature for 2 to 3 days to ferment until bubbles form on the surface and the batter develops a slightly sour aroma.
  4. Step 4: Once fermented, stir in 1 tsp salt.
  5. Step 5: Heat a non-stick skillet over medium heat and lightly brush with 1 tsp vegetable oil.
  6. Step 6: Pour about 1/2 cup batter into the skillet, swirling to spread evenly into a thin circle.
  7. Step 7: Cover the skillet with a lid and cook for about 2-3 minutes until bubbles form and the edges lift from the pan; the top should look set and porous.
  8. Step 8: Remove the injera carefully and place on a plate to cool. Repeat with remaining batter, brushing the pan with oil as needed.
  9. Step 9: Serve injera as a base for stews or salads.

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