Injera Flatbread from Teff Flour

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

A fermented Ethiopian flatbread made with teff flour, perfect for scooping up stews and curries with its slightly tangy flavor and spongy texture. This ethiopian-inspired gluten free ready in about 30 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 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.

★ 4.3 (10 ratings) Prep: 10 min Cook: 20 min Serves 6 Ethiopian cuisine 120 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, whisk together 2 cups teff flour and 1/2 cup all-purpose flour.
  2. Step 2: Gradually add 3 cups warm water while stirring until you get a smooth, thin batter similar to crepe batter.
  3. Step 3: Cover the bowl with a clean cloth and let it ferment at room temperature for 48 hours until bubbles appear on the surface and a slight sour aroma develops.
  4. Step 4: After fermentation, stir in 1/2 tsp salt.
  5. Step 5: Heat a non-stick skillet over medium-high heat and lightly brush with 1 tbsp vegetable oil.
  6. Step 6: Pour about 1/2 cup batter into the skillet, swirling to cover the bottom evenly, and cook for 2-3 minutes until holes form on the surface and the edges lift.
  7. Step 7: Do not flip; remove the injera carefully and place on a plate. Repeat with remaining batter, brushing the skillet with oil as needed.

Frequently asked questions

How long does Injera Flatbread from Teff Flour take to make?

Total time is about 30 minutes (10 min prep + 20 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 from Teff Flour?

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 from Teff Flour?

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 from Teff Flour 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.

Is Injera Flatbread from Teff Flour 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.

What others are saying

Related recipes