Injera Flatbread Prepared with Teff Flour

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.

Soft and spongy Ethiopian injera flatbread made from fermented teff flour, perfect for scooping up stews and salads. This Ethiopian-inspired gluten-free recipe, 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 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: 20 min Serves 6 Ethiopian cuisine 150 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 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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