Injera-Inspired Teff and Wheat Sourdough Flatbread
A tangy fermented flatbread combining teff and wheat flour to mimic the traditional Ethiopian injera, perfect for scooping up stews and salads. This Ethiopian-inspired gluten-free recipe, ready in about 40 minutes, pairs teff flour, all-purpose flour, warm water 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.
Ingredients
- 1 cup teff flour
- 1 cup all-purpose flour
- 2 1/2 cups warm water
- 1 tsp active dry yeast
- 1/2 tsp salt
- 1 tbsp vegetable oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, combine 1 cup teff flour, 1 cup all-purpose flour, and 1 tsp active dry yeast. Slowly whisk in 2 1/2 cups warm water until a smooth, thin batter forms.
- Step 2: Cover the bowl loosely with a cloth and allow the batter to ferment at room temperature for 24 to 36 hours until bubbles form and a slightly sour aroma develops.
- Step 3: After fermentation, stir in 1/2 tsp salt and 1 tbsp vegetable oil to the batter.
- Step 4: Heat a non-stick skillet over medium heat. Pour about 1/3 cup of batter into the pan, swirling to create a thin, even layer.
- Step 5: Cover the skillet and cook for 2-3 minutes until holes appear on the surface and the edges lift from the skillet; the bottom should be lightly browned but do not flip.
- Step 6: Carefully transfer the flatbread to a plate and keep warm. Repeat with remaining batter to make 6-8 flatbreads.
- Step 7: Serve warm as an accompaniment to stews or salads.
Frequently asked questions
How long does Injera-Inspired Teff and Wheat Sourdough Flatbread 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-Inspired Teff and Wheat Sourdough Flatbread?
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-Inspired Teff and Wheat Sourdough Flatbread?
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-Inspired Teff and Wheat Sourdough Flatbread 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-Inspired Teff and Wheat Sourdough Flatbread?
Ethiopian gluten free like this pair well with a naturally gluten-free grain (rice, quinoa, or millet) or certified gluten-free bread, a quick salad with acid (lemon vinaigrette, pickled onions), and a roasted vegetable. Check that any store-bought sauce or broth is labeled gluten-free. Tap "Plan a meal with the AI" to get specific side suggestions.
