Ethiopian-Inspired Teff Flour Injera Flatbread

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 sourdough-style Ethiopian flatbread made with teff flour, fermented to develop a tangy, spongy texture perfect for scooping stews. This Ethiopian-inspired gluten-free recipe, ready in about 30 minutes, pairs teff flour, water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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: 20 min Serves 6 Ethiopian cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, whisk together 2 cups teff flour, 1/4 teaspoon active dry yeast, and 2 1/2 cups water until smooth. Cover loosely with a cloth and let ferment at room temperature for 2 to 3 days, stirring once a day, until bubbles form and a sour aroma develops.
  2. Step 2: After fermentation, stir in 1/2 teaspoon salt into the batter to enhance flavor.
  3. Step 3: Heat a nonstick skillet over medium-high heat until hot but not smoking. Pour about 1/3 cup of batter into the pan and quickly swirl to coat the surface evenly, forming a thin layer.
  4. Step 4: Cover the skillet with a lid and cook the injera for 2 to 3 minutes until holes form on the surface and the edges lift away from the pan, indicating it is cooked through. Do not flip.
  5. Step 5: Carefully remove the injera from the skillet and place on a plate to cool. Repeat with remaining batter, stacking the injera.
  6. Step 6: Serve the injera as a base for stews or as a utensil to scoop up dishes like doro wat or misir wot.

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