Ethiopian-Inspired Injera with Teff Flour and Sour Fermentation

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 traditional Ethiopian flatbread made by fermenting teff flour batter overnight, yielding a tangy, spongy base perfect for stews and dips. This Ethiopian-inspired gluten-free recipe (vegan), ready in about 15 minutes, pairs teff flour, all-purpose 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: 5 min Serves 6 Ethiopian cuisine 120 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large mixing bowl, whisk together 2 cups teff flour and 1/2 cup all-purpose flour. Gradually add 3 cups water while whisking to form a smooth batter.
  2. Step 2: Cover the bowl loosely with a clean cloth and leave at room temperature for 24-48 hours to ferment, until the batter develops a slightly sour aroma and bubbles form on the surface.
  3. Step 3: After fermentation, stir in 1 tsp salt into the batter.
  4. Step 4: Heat a non-stick skillet or traditional mitad over medium heat and brush lightly with 1 tbsp vegetable oil.
  5. Step 5: Pour about 1/3 cup of batter into the skillet, swirling quickly to form a thin, even circle approximately 10 inches in diameter.
  6. Step 6: Cover the skillet with a lid and cook for 2-3 minutes until holes form on the surface and the injera is cooked through but not flipped.
  7. Step 7: Remove injera carefully and repeat with remaining batter, stacking injera on a plate covered with a clean cloth to keep moist.
  8. Step 8: Serve as a base for stews or with dips.

Related recipes