Injera Ethiopian Sour Teff Flatbread

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A soft, spongy, and slightly sour flatbread made from fermented teff flour, perfect for scooping Ethiopian stews. This african-inspired gluten free ready in about 25 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.

★ 4.5 (8 ratings) Prep: 10 min Cook: 15 min Serves 6 African cuisine 110 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 cups teff flour and 1 cup all-purpose flour; gradually whisk in 3 cups water until a smooth batter forms.
  2. Step 2: Cover the bowl with a clean cloth and leave at room temperature for 2-3 days to ferment until bubbly and slightly sour.
  3. Step 3: Stir in 1 teaspoon salt into the fermented batter just before cooking.
  4. Step 4: Heat a non-stick skillet over medium-high heat and lightly brush with 1 tablespoon vegetable oil.
  5. Step 5: Pour about 1/2 cup batter into the skillet, swirling to spread evenly into a thin round approximately 10 inches in diameter.
  6. Step 6: Cook for 2-3 minutes until holes appear on the surface and edges lift easily; do not flip.
  7. Step 7: Remove injera and transfer to a plate; cover with a towel to keep warm and soft.
  8. Step 8: Repeat with remaining batter, stacking the injera as you go. Serve with stews and salads for a traditional Ethiopian meal.

Frequently asked questions

How long does Injera Ethiopian Sour Teff Flatbread take to make?

Total time is about 25 minutes (10 min prep + 15 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 Ethiopian Sour Teff Flatbread?

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 Ethiopian Sour Teff Flatbread?

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 Ethiopian Sour Teff Flatbread 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 Ethiopian Sour Teff Flatbread?

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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