Hand-Rolled 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.

Traditional Ethiopian sourdough flatbread made from teff flour, fermented and cooked into soft, spongy rounds perfect for scooping stews. This Ethiopian-inspired gluten-free recipe, ready in about 40 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 110 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: 30 min Serves 6 Ethiopian cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 2 cups teff flour, 1/4 tsp active dry yeast, and 3 cups water until smooth. Cover loosely and let ferment at room temperature for 48 hours until bubbly and slightly sour.
  2. Step 2: After fermentation, stir in 1/2 tsp salt into the batter.
  3. Step 3: Heat a non-stick skillet over medium-high heat and brush lightly with 1 tbsp vegetable oil.
  4. Step 4: Pour about 1/2 cup of batter into the skillet and quickly swirl to form a thin, even layer about 8 inches in diameter.
  5. Step 5: Cook for 2-3 minutes until holes form on the surface and the edges lift easily, then remove without flipping. Repeat with remaining batter.
  6. Step 6: Serve warm as a base for stews or salads.

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