Ethiopian Teff Injera Flatbread
Light and airy sourdough flatbreads made from teff flour, perfect for scooping up stews and salads. This ethiopian-inspired gluten free (gluten-free) ready in about 70 minutes pairs teff flour, water, salt 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 a quick salad or grain on the side. 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.
Ingredients
- 2 cups teff flour
- 3 cups water
- 1 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, whisk together 2 cups teff flour and 3 cups water until smooth; cover loosely with a cloth and set aside at room temperature for 24 to 48 hours to ferment, until bubbles appear and the batter has a slightly sour aroma.
- Step 2: Stir 1 tsp salt into the fermented batter until fully incorporated.
- Step 3: Heat a non-stick skillet over medium-high heat; pour approximately 1/3 cup batter onto the skillet, swirling quickly to spread into a thin, round pancake about 8 inches in diameter.
- Step 4: Cook the injera for 2 to 3 minutes, until holes form on the surface and the edges lift easily; do not flip.
- Step 5: Remove the injera from the skillet and place on a plate; repeat with remaining batter, reheating the skillet as needed.
- Step 6: Serve the injera warm as a base for Ethiopian stews or salads.
Frequently asked questions
How long does Ethiopian Teff Injera Flatbread take to make?
Total time is about 70 minutes (10 min prep + 60 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 Teff Injera Flatbread?
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 Teff Injera Flatbread?
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 Teff Injera Flatbread 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.
Is Ethiopian Teff Injera Flatbread gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
