Injera-Inspired Teff Flatbread with Spiced Clarified Butter

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 drafted and published.

A soft, slightly sour teff flatbread inspired by traditional Ethiopian injera, served with aromatic spiced clarified butter. This Ethiopian-inspired gluten-free recipe, ready in about 1 day, pairs teff flour, warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 1440 min Cook: 15 min Serves 6 Ethiopian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 2 cups teff flour and 1 tsp salt. Gradually add 2 1/2 cups warm water, stirring to form a smooth batter with no lumps. Cover with a cloth and let ferment at room temperature for 24 hours until slightly bubbly and sour.
  2. Step 2: Heat a nonstick skillet over medium heat. Pour 1/2 cup of the batter into the pan, swirling to cover the surface thinly. Cook for 2-3 minutes until holes form on top and edges lift, then remove. Repeat with remaining batter.
  3. Step 3: In a small saucepan, melt 1/4 cup clarified butter over low heat. Add 4 crushed cardamom pods, 1 small cinnamon stick, 1 smashed garlic clove, and 1/2 tsp berbere spice. Simmer gently for 10 minutes until fragrant, then strain out solids.
  4. Step 4: Serve the flatbread folded or rolled with the spiced clarified butter drizzled over or on the side for dipping.

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