Injera Batter and Pan-Cooked Teff 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 drafted and published.

Traditional Ethiopian sour flatbread made from fermented teff flour, cooked to a soft, spongy texture perfect for scooping stews. This Ethiopian-inspired gluten-free recipe, ready in about 25 minutes, pairs teff flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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: 15 min Serves 8 Ethiopian cuisine 120 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 and 1/2 tsp active dry yeast with 1 cup warm water until smooth. Cover with a clean cloth and let ferment at room temperature for 48 hours until slightly bubbly and sour-smelling.
  2. Step 2: After fermentation, stir in 2 cups warm water and 1/2 tsp salt to thin the batter to a consistency similar to pancake batter, about 1 minute of stirring.
  3. Step 3: Heat a non-stick skillet or crepe pan over medium heat until hot but not smoking.
  4. Step 4: Pour a ladle (about 1/2 cup) of batter into the pan, swirling quickly to cover the surface thinly and evenly.
  5. Step 5: Cover the pan with a lid and cook for 2-3 minutes until holes form on the surface and the injera is cooked through but not browned.
  6. Step 6: Carefully remove the injera with a spatula and let cool on a clean towel. Repeat with remaining batter. Serve as a base for stews or dips.

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