Injera Flatbread Starter from 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 developed and reviewed.

Traditional Ethiopian sourdough flatbread made from teff flour with a light, spongy texture perfect for scooping up stews. This Ethiopian-inspired gluten-free recipe, ready in about 2 days 1h, layers teff flour, warm water, active dry yeast into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. 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: 2890 min Cook: 30 min Serves 6 Ethiopian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, whisk together 2 cups teff flour and 1/4 cup all-purpose flour. Sprinkle 1/2 tsp active dry yeast over the mixture.
  2. Step 2: Gradually add 2.5 cups warm water while whisking to form a smooth batter with a thin pancake batter consistency. Cover the bowl loosely with a clean towel and let ferment at room temperature for 2-3 days until bubbles form and a slightly sour aroma develops.
  3. Step 3: Stir in 1/2 tsp salt gently before cooking.
  4. Step 4: Heat a non-stick skillet or cast-iron pan over medium heat until hot but not smoking. Pour about 1/3 cup batter into the pan and swirl to spread into a thin, round layer.
  5. Step 5: Cover the pan with a lid and cook for 2-3 minutes until holes form across the surface and the edges lift lightly. Do not flip; the injera cooks through on one side.
  6. Step 6: Remove the injera carefully and cool on a plate. Repeat with remaining batter. Serve as a base or scoop for Ethiopian stews and salads.

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