Injera Crepe Batter 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.

A traditional Ethiopian sourdough-style crepe batter using teff flour, perfect for making authentic injera flatbread. This African recipe (gluten free), ready in about 70 minutes, pairs teff flour, warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, whisk together 2 cups teff flour and 1/4 tsp active dry yeast.
  2. Step 2: Gradually add 3 cups warm water while whisking to create a smooth batter with the consistency of thin pancake batter.
  3. Step 3: Cover the bowl loosely with a clean kitchen towel and let the batter ferment at room temperature for 48 hours until bubbly and slightly sour.
  4. Step 4: After fermentation, stir in 1 tsp salt.
  5. Step 5: Heat a non-stick skillet over medium heat. Pour 1/2 cup batter in a circular motion to form a thin crepe about 10 inches in diameter.
  6. Step 6: Cook for 2-3 minutes until holes form on the surface and the edges lift easily, then remove from heat. Do not flip.
  7. Step 7: Repeat with remaining batter, stacking injera with a clean cloth between each.
  8. Step 8: Serve injera fresh with stews or use for wraps.

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