Injera-Style Flatbread with Teff Flour
Authentic Ethiopian flatbread made with teff flour, featuring a slightly sour tang and airy texture perfect for scooping stews. This Ethiopian-inspired quick recipe (gluten free), ready in about 35 minutes, pairs teff flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.
Ingredients
- 1 cup teff flour
- 1 cup warm water
- 1 packet (2.25 tsp) active dry yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp neutral oil
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Instructions
- Step 1: In a large bowl, dissolve 1 packet active dry yeast and 1 tsp sugar in 1/4 cup warm water (110°F/43°C) and let sit for 5 minutes until foamy.
- Step 2: Add 1 cup teff flour, 1/2 tsp salt, and 3/4 cup warm water to the yeast mixture. Stir until a shaggy dough forms, then knead for 3 minutes on a floured surface until smooth.
- Step 3: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
- Step 4: Punch down dough and divide into 6 equal portions. Roll each portion into a 6-inch circle on a floured surface, about 1/4-inch thick. Heat a non-stick skillet over medium-high heat and cook each circle for 1-2 minutes per side until bubbles form and edges brown slightly, pressing gently with a spatula.
Frequently asked questions
How long does Injera-Style Flatbread with Teff Flour take to make?
Total time is about 35 minutes (20 min prep + 15 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 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 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 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 Flour gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
