Flatbread Injera with Teff Flour 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 developed and reviewed.

Traditional Ethiopian sourdough flatbread made from fermented teff flour batter, offering a tangy flavor and soft, spongy texture perfect for scooping stews. This Ethiopian-inspired gluten-free recipe, ready in about 70 minutes, pairs teff flour, warm water, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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: 60 min Serves 6 Ethiopian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 2 cups teff flour, 1/4 cup all-purpose flour, and 1 tsp salt. Slowly whisk in 3 cups warm water until you have a smooth, pourable batter with no lumps.
  2. Step 2: Cover the bowl loosely with a clean cloth and let the batter ferment at room temperature for 48 hours until bubbles form and the surface becomes slightly sour-smelling.
  3. Step 3: Stir the batter gently and adjust consistency with a little water if it’s too thick — it should be like pancake batter.
  4. Step 4: Heat a non-stick skillet or large flat griddle over medium-high heat until hot but not smoking.
  5. Step 5: Pour about 1/2 cup of batter onto the skillet in a circular motion to form a thin, large pancake about 10 inches in diameter.
  6. Step 6: Cover the skillet with a lid and cook for 2-3 minutes until holes develop on the surface and the injera is cooked through but not flipped; the bottom should be lightly browned and the top set.
  7. Step 7: Remove the injera carefully and place on a clean towel. Repeat with remaining batter, stacking the injera and covering them to keep soft until serving.

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