Injera Flatbread Cooked on Nonstick Skillet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft, spongy Ethiopian injera flatbread made from teff flour, cooked on a hot skillet to create its signature bubbly texture. This african-inspired gluten free (gluten free) ready in about 16 minutes pairs teff flour, all-purpose flour, warm 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 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: 10 min Cook: 6 min Serves 8 African cuisine 120 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 2 cups teff flour and 1 cup all-purpose flour. Gradually stir in 3 cups warm water until a smooth, thin batter forms. Cover the bowl with a clean towel and let ferment at room temperature for 24 to 48 hours until it develops a slightly sour aroma and bubbles on the surface.
  2. Step 2: After fermentation, stir in 1 teaspoon salt and mix well. Heat a nonstick skillet over medium-high heat and brush lightly with 1 tablespoon vegetable oil.
  3. Step 3: Pour about 1/2 cup of the batter into the skillet, swirling to spread it thinly and evenly. Cook for 2 to 3 minutes until bubbles form and the edges lift slightly. Do not flip; injera cooks through with steam. Remove gently and cool on a clean towel or plate. Repeat with remaining batter.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Injera Flatbread Cooked on Nonstick Skillet take to make?

Total time is about 16 minutes (10 min prep + 6 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 Flatbread Cooked on Nonstick Skillet?

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 Flatbread Cooked on Nonstick Skillet?

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 Flatbread Cooked on Nonstick Skillet for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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.

Is Injera Flatbread Cooked on Nonstick Skillet gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes