Injera-Inspired Teff Flatbread with Spiced Honey Drizzle

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 and slightly sour teff flour flatbread inspired by Ethiopian injera, paired with a warm honey spiced with cinnamon and cardamom. This Ethiopian-inspired recipe, ready in about 20 minutes, combines teff flour, all-purpose flour, warm water into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 150 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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: 10 min Cook: 10 min Serves 6 Ethiopian cuisine 150 cal/serving

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Ingredients

2 cups teff flour
1/2 cup all-purpose flour
2 1/2 cups warm water
1 tsp active dry yeast
1/2 tsp salt
1/4 cup honey
1/4 tsp ground cinnamon
1/8 tsp ground cardamom
2 tbsp, melted butter

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Instructions

Step 1: In a large bowl, whisk together 2 cups teff flour, 1/2 cup all-purpose flour, 1 tsp active dry yeast, and 1/2 tsp salt. Gradually add 2 1/2 cups warm water, whisking until smooth and batter-like.
Step 2: Cover the bowl with a clean towel and let the batter ferment at room temperature for 24 hours until bubbles form and it develops a mildly sour aroma.
Step 3: Heat a non-stick skillet over medium heat and brush lightly with 1 tbsp melted butter.
Step 4: Pour about 1/3 cup of batter into the skillet, swirling to create a thin, even layer. Cook for 2-3 minutes until holes form on the surface and the bottom is cooked but not browned. Remove and keep warm.
Step 5: Repeat with remaining batter, brushing skillet with melted butter as needed.
Step 6: In a small saucepan, combine 1/4 cup honey, 1/4 tsp ground cinnamon, and 1/8 tsp ground cardamom. Warm gently over low heat for 2 minutes until fragrant.
Step 7: Serve the warm teff flatbread drizzled with the spiced honey sauce for a sweet and tangy accompaniment.