Injera-Inspired Teff Flatbread with Berbere-Spiced Lentil Dipping Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A gluten-free teff flour flatbread cooked like injera paired with a spicy lentil sauce infused with berbere for a vibrant Ethiopian-inspired appetizer. This Ethiopian-inspired gluten-free recipe, ready in about 95 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 220 calories and feeds 4, 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 1/4 cups water
• 1/2 tsp salt
• 1/2 cup red lentils
• 1 tbsp berbere spice
• 1 small, finely chopped onion
• 1, minced garlic clove
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 1/2 cups water (for lentils)
• 1/2 tsp salt (for lentils)

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, whisk together 1 cup teff flour, 1 1/4 cups water, and 1/2 tsp salt until smooth batter forms. Let it rest at room temperature for 1 hour to allow slight fermentation.
2. Step 2: Meanwhile, rinse 1/2 cup red lentils under cold water. In a saucepan, combine lentils with 1 1/2 cups water, 1 small finely chopped onion, and 1 minced garlic clove. Bring to a boil, then simmer gently for 15 minutes until lentils are soft.
3. Step 3: Stir in 1 tbsp berbere spice, 1/2 tsp salt, 1 tbsp lemon juice, and 2 tbsp olive oil into the lentils, cooking for another 5 minutes until thickened. Remove from heat and keep warm.
4. Step 4: Heat a nonstick skillet over medium heat. Pour 1/4 cup of the teff batter into the pan, swirling to cover the bottom thinly like a crepe. Cook for 2-3 minutes until holes form on the surface and edges lift easily. Remove and keep warm. Repeat with remaining batter to make about 4-5 flatbreads.
5. Step 5: Serve each teff flatbread warm with a generous spoonful of the berbere-spiced lentil dipping sauce.