Ethiopian Style 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 spongy, sourdough flatbread made from teff flour, perfect for scooping up stews and salads in traditional Ethiopian meals. This Ethiopian-inspired gluten-free recipe, 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 110 calories and feeds 8, 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 8 Ethiopian cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups teff flour and 1/2 cup all-purpose flour. Gradually whisk in 3 cups water until a smooth batter forms with no lumps.
  2. Step 2: Cover the bowl with a cloth and leave at room temperature for 2-3 days to ferment until bubbles appear and the batter develops a slightly sour aroma.
  3. Step 3: Stir 1 tsp salt into the fermented batter and add 2 tbsp vegetable oil to prevent sticking.
  4. Step 4: Heat a non-stick skillet or traditional mitad pan over medium heat until hot. Pour a thin layer (about 1/3 cup) of batter into the pan, swirling to cover the surface evenly.
  5. Step 5: Cook for 2-3 minutes until holes form on the surface and the edges lift easily, indicating the injera is cooked through. Do not flip.
  6. Step 6: Remove the injera gently and place on a plate to cool. Repeat with remaining batter, stacking injera with parchment paper in between.
  7. Step 7: Serve warm as a base for stews or salads.

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