Injera Flatbread Batter Fermentation and Cooking

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 step-by-step method to prepare classic Ethiopian injera, a spongy sourdough flatbread made from teff flour, perfect for pairing with stews and dips. This Ethiopian-inspired gluten-free recipe (gluten-free option), ready in about 40 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 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: 30 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, 1 cup all-purpose flour, and 3 cups water until smooth. Cover loosely with a cloth and let ferment at room temperature for 2-3 days until bubbles form and a slightly sour aroma develops.
  2. Step 2: After fermentation, stir in 1 tsp salt to the batter and mix well.
  3. Step 3: Heat a non-stick skillet over medium-high heat and brush the surface lightly with 1/2 tsp vegetable oil.
  4. Step 4: Pour 1/2 cup of batter into the center of the pan and quickly swirl to spread evenly into a 10-inch circle. Cover the pan with a lid and cook for 2-3 minutes until holes form on the surface and the edges lift.
  5. Step 5: Remove injera carefully and repeat with remaining batter, brushing the pan with 1/2 tsp vegetable oil every few rounds to prevent sticking.
  6. Step 6: Stack the injera on a plate covered with a clean towel to keep soft; serve fresh with stews or dips.

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