Injera Batter and Spongy Teff Flatbread Preparation

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A recipe to make traditional Ethiopian injera, a sour, spongy flatbread made from teff flour, perfect for serving with stews and salads. This african-inspired gluten free ready in about 45 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 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.

Prep: 15 min Cook: 30 min Serves 6 African cuisine 110 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 2 cups teff flour and 1 cup all-purpose flour. Slowly add 3 1/2 cups water, whisking continuously until the batter is smooth and thin, resembling crepe batter.
  2. Step 2: Cover the bowl with a clean cloth and leave at room temperature to ferment for 2 to 3 days until bubbles form on the surface and the batter develops a slightly sour aroma.
  3. Step 3: Once fermented, stir in 1 tsp salt to the batter to enhance flavor.
  4. Step 4: Heat a non-stick skillet over medium heat and lightly grease with 2 tbsp vegetable oil.
  5. Step 5: Pour about 1/2 cup of batter into the skillet, tilting the pan to spread it thinly and evenly. Cover with a lid and cook for 2 to 3 minutes until holes appear on the surface and the edges lift easily.
  6. Step 6: Remove the injera carefully and repeat with remaining batter, stacking the cooked injera on a plate covered with a clean kitchen towel to keep warm and moist.

Equipment for this recipe

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Frequently asked questions

How long does Injera Batter and Spongy Teff Flatbread Preparation take to make?

Total time is about 45 minutes (15 min prep + 30 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 Injera Batter and Spongy Teff Flatbread Preparation?

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 Injera Batter and Spongy Teff Flatbread Preparation?

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 Injera Batter and Spongy Teff Flatbread Preparation 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.

What goes well with Injera Batter and Spongy Teff Flatbread Preparation?

African gluten free like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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