Injera-Style Flatbread with Natural Yogurt Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sourdough-inspired flatbread with a tangy yogurt sauce, perfect for scooping up stews or enjoying on its own. This Ethiopian-inspired quick recipe (vegan), ready in about 55 minutes, pairs teff flour, all-purpose flour, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 30 min Cook: 25 min Serves 8 Ethiopian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine teff flour, all-purpose flour, 1/4 cup warm water, yeast, and sugar. Mix until a shaggy dough forms, then cover and let rest for 10 minutes.
  2. Step 2: Gradually add remaining 3/4 cup warm water while kneading for 5 minutes until smooth. Place dough in a greased bowl, cover, and let rise for 2 hours until doubled in size.
  3. Step 3: Divide dough into 8 equal portions. Roll each into 6-inch circles, about 1/4 inch thick. Place on a lightly floured surface and let rest for 15 minutes.
  4. Step 4: Heat a non-stick skillet over medium-high heat. Cook each flatbread for 2-3 minutes per side until puffed and golden, then transfer to a plate.
  5. Step 5: Whisk yogurt, minced garlic, lemon juice, and cilantro until smooth. Serve warm flatbreads with yogurt sauce on the side for dipping.

Frequently asked questions

How long does Injera-Style Flatbread with Natural Yogurt Sauce take to make?

Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Injera-Style Flatbread with Natural Yogurt Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep teff flour from drying out.

Can I substitute ingredients in Injera-Style Flatbread with Natural Yogurt Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Injera-Style Flatbread with Natural Yogurt Sauce for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Injera-Style Flatbread with Natural Yogurt Sauce vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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