Injera Flatbread Made with Teff Flour

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

Traditional Ethiopian injera, a soft and slightly sour fermented flatbread made from teff flour, perfect for scooping stews. This ethiopian-inspired gluten free ready in about 20 minutes pairs teff flour, water, active dry yeast 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.

★ 4.2 (13 ratings) Prep: 10 min Cook: 10 min Serves 6 Ethiopian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups teff flour, 1/4 teaspoon active dry yeast, and 3 cups water. Whisk thoroughly until smooth, cover loosely, and let ferment at room temperature for 48 hours until bubbles form and a sour aroma develops.
  2. Step 2: After fermentation, stir in 1/2 teaspoon salt and mix well.
  3. Step 3: Heat a non-stick skillet over medium heat. Lightly grease with 1 tablespoon vegetable oil.
  4. Step 4: Pour about 1/2 cup batter into the pan, swirling to cover the surface thinly. Cook for 2-3 minutes until holes appear on the surface and edges lift easily, then remove from heat. Do not flip.
  5. Step 5: Repeat with remaining batter, stacking injera on a clean towel. Serve warm with stews or vegetables.

Frequently asked questions

How long does Injera Flatbread Made with Teff Flour take to make?

Total time is about 20 minutes (10 min prep + 10 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 Made with 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 Made with 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 Made with 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 Made with 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.

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