Injera-Style Fermented Teff Flatbread

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 tangy, fermented flatbread made from teff flour, perfect for scooping up stews and rich dishes. This Ethiopian-inspired gluten-free recipe, ready in about 20 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 100 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: 5 min Cook: 15 min Serves 6 Ethiopian cuisine 100 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 3 cups water until smooth and free of lumps. Cover loosely with a cloth and leave at room temperature for 2-3 days to ferment, developing a slightly sour aroma.
  2. Step 2: After fermentation, stir in 1 tsp salt to the batter.
  3. Step 3: Heat a non-stick skillet over medium heat. Pour about 1/2 cup of batter into the skillet, quickly swirling to spread it into a thin, even circle.
  4. Step 4: Cook the flatbread for 2-3 minutes until bubbles appear on the surface and edges look set; do not flip. The top should be cooked through.
  5. Step 5: Carefully remove the flatbread and place it on a plate. Repeat with remaining batter.
  6. Step 6: Serve warm with stews or dips, using pieces to scoop up the fillings.

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