Injera-Style Ethiopian Teff Flatbread

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A tangy, spongy fermented flatbread made from teff flour, perfect as a base for Ethiopian stews and vegetable dishes. This Ethiopian-inspired gluten-free recipe, ready in about 70 minutes, pairs teff flour, all-purpose flour, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 8, 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 cup all-purpose flour
• 3 cups water
• 1 tsp active dry yeast
• 1 tsp salt
• 1 tbsp vegetable oil

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 large bowl, combine 2 cups teff flour, 1 cup all-purpose flour, and 1 tsp active dry yeast.
2. Step 2: Gradually whisk in 3 cups water until you form a smooth batter, then cover with a cloth and let ferment at room temperature for 48 hours until bubbly and slightly sour.
3. Step 3: After fermentation, stir in 1 tsp salt and 1 tbsp vegetable oil into the batter.
4. Step 4: Heat a non-stick skillet over medium heat. Pour a ladle (about 1/3 cup) of batter into the pan, swirling to create a thin, even layer.
5. Step 5: Cook for 2-3 minutes until bubbles form on the surface and edges lift; do not flip. Remove and set aside.
6. Step 6: Repeat with remaining batter, stacking the injera flatbreads with a clean cloth between them to retain moisture.
7. Step 7: Serve warm alongside stews or vegetables, using pieces to scoop up the dishes.