Injera-Style Flatbread with Teff and Wheat Flour
A soft and spongy sourdough flatbread inspired by traditional Ethiopian injera, made with a blend of teff and wheat flour. This african-inspired gluten free (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 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.
Ingredients
- 1 cup teff flour
- 1 cup all-purpose wheat flour
- 2 1/2 cups water
- 1 teaspoon active dry yeast
- 1/2 teaspoon salt
- 1 tablespoon for cooking vegetable oil
Instructions
- 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.
- 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.
- Step 3: After fermentation, stir in 1/2 teaspoon salt to the batter.
- Step 4: Heat a non-stick skillet over medium heat and lightly brush with 1 tablespoon vegetable oil.
- 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.
- 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.
- Step 7: Remove the injera carefully and set aside on a plate. Repeat with remaining batter, brushing the skillet with oil as needed.
- Step 8: Serve warm with stews or dips.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Injera-Style Flatbread with Teff and Wheat Flour take to make?
Total time is about 45 minutes (15 min prep + 30 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 Teff and Wheat Flour?
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 Teff and Wheat Flour?
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 Teff and Wheat Flour for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Teff and Wheat Flour gluten-free option?
Yes — this recipe is tagged gluten-free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
