Injera-Inspired Teff Flatbread
A soft, spongy flatbread made with teff flour, capturing the essence of Ethiopian staple injera, perfect for scooping 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
- 2 cups teff flour
- 1/2 cup all-purpose flour
- 2 1/2 cups warm water
- 1 tsp salt
- 1 tbsp vegetable oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, whisk together 2 cups teff flour, 1/2 cup all-purpose flour, and 1 tsp salt.
- Step 2: Gradually add 2 1/2 cups warm water, whisking until a smooth, thin batter forms. Cover loosely and let ferment at room temperature for 24 hours until bubbly and slightly sour.
- Step 3: Stir the batter gently, then heat a non-stick skillet over medium heat and brush with 1 tbsp vegetable oil.
- Step 4: Pour 1/2 cup of batter into the skillet, swirling to cover the bottom evenly. Cook for 2-3 minutes until holes form on the surface and edges lift easily.
- Step 5: Do not flip; remove the injera from the pan and place on a plate. Repeat with remaining batter, oiling the pan as needed.
