Injera Flatbread Prepared with Teff Flour

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

Soft and spongy Ethiopian injera flatbread made from fermented teff flour, perfect for scooping up stews and salads. This african-inspired gluten free ready in about 30 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 150 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. 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: 20 min Serves 6 African cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 2 cups teff flour and 1/2 cup all-purpose flour. Gradually add 3 cups water, whisking until smooth and free of lumps.
  2. Step 2: Cover the batter loosely with a clean cloth and let it ferment at room temperature for 48 hours until bubbles form and it has a slightly sour aroma.
  3. Step 3: After fermentation, stir in 1 tsp salt and mix until incorporated.
  4. Step 4: Heat a non-stick skillet over medium heat and brush lightly with 1 tsp vegetable oil.
  5. Step 5: Pour a thin, even layer of batter (about 1/3 cup) into the pan, swirling to cover the surface. Cook for 2-3 minutes until holes form on the surface and the edges lift from the pan. Do not flip.
  6. Step 6: Remove the injera and place on a clean cloth. Repeat with remaining batter, brushing the pan with oil as needed.

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Frequently asked questions

How long does Injera Flatbread Prepared with 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 Prepared 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 Prepared 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 Prepared 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.

What goes well with Injera Flatbread Prepared with Teff Flour?

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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