Injera Batter and Spongy Teff Flatbread Preparation

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.

A recipe to make traditional Ethiopian injera, a sour, spongy flatbread made from teff flour, perfect for serving with stews and salads. This Ethiopian-inspired gluten-free recipe, 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 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: 15 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 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.

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