Injera-Style Flatbread with Teff and Wheat Flour

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 and spongy sourdough flatbread inspired by traditional Ethiopian injera, made with a blend of teff and wheat flour. This Ethiopian-inspired gluten-free recipe (gluten-free option), ready in about 45 minutes, pairs teff flour, all-purpose wheat flour, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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: 15 min Cook: 30 min Serves 6 Ethiopian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 cup teff flour, 1 cup all-purpose wheat flour, and 1 teaspoon active dry yeast. Gradually whisk in 2 1/2 cups water until you achieve a smooth, thin batter.
  2. Step 2: Cover the bowl loosely with a clean kitchen towel and let it ferment at room temperature for 24 to 36 hours until bubbles form and the batter develops a tangy aroma.
  3. Step 3: After fermentation, stir in 1/2 teaspoon salt to the batter.
  4. Step 4: Heat a non-stick skillet over medium heat and lightly brush with 1 tablespoon vegetable oil.
  5. Step 5: Pour about 1/3 cup of batter into the skillet, swirling to spread it evenly into a thin, round pancake roughly 8 inches in diameter.
  6. Step 6: Cover the skillet with a lid and cook for 2 to 3 minutes until holes form on the surface and the edges lift slightly, the bottom will be lightly browned.
  7. Step 7: Remove the injera carefully and set aside on a plate. Repeat with remaining batter, brushing the skillet with oil as needed.
  8. Step 8: Serve warm with stews or dips.

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