Injera Flatbread Using Teff Flour
Light and spongy injera flatbread made traditionally with nutrient-rich teff flour, perfect for scooping up stews and salads. This ethiopian-inspired gluten free ready in about 40 minutes pairs teff flour, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 8, 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.
Ingredients
- 2 cups teff flour
- 3 cups water
- 1 tsp salt
- 2 tbsp vegetable oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, whisk together 2 cups teff flour and 3 cups water until smooth. Cover loosely and ferment at room temperature for 2 to 3 days until bubbles form and a slightly sour aroma develops.
- Step 2: Stir in 1 teaspoon salt and mix well. If batter is too thick, add a little water to reach a thin pancake batter consistency.
- Step 3: Heat a non-stick skillet over medium-high heat and brush lightly with 1 teaspoon vegetable oil.
- Step 4: Pour about 1/2 cup of batter into the skillet, swirling to spread evenly into a thin 9-inch circle. Cover the pan with a lid and cook for 2 to 3 minutes until holes appear on the surface and the edges lift slightly.
- Step 5: Remove injera gently with a spatula and place on a clean towel to cool. Repeat with remaining batter, brushing skillet with oil as needed.
Frequently asked questions
How long does Injera Flatbread Using Teff Flour take to make?
Total time is about 40 minutes (10 min prep + 30 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 Using 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 Using 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 Using Teff Flour for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Using 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.
