Injera-Style 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 light, tangy flatbread made with teff flour and natural fermentation, perfect for scooping up stews or eating with fresh vegetables. This Ethiopian-inspired recipe, ready in about 35 minutes, combines teff flour, water, salt into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 120 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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: 20 min Serves 8 Ethiopian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 cup teff flour, 1 cup water, 1/4 tsp salt, and 1/2 tsp active dry yeast. Stir until smooth, then cover with a clean kitchen towel and let sit at room temperature for 12-24 hours until bubbly and slightly sour.
  2. Step 2: After fermentation, stir in an additional 1/2 tsp salt if needed, then let rest for 10 minutes.
  3. Step 3: Heat a non-stick skillet over medium heat. Lightly coat with 1 tbsp vegetable oil.
  4. Step 4: Pour 1/4 cup batter onto the skillet, swirl to form an 8-inch circle, and cook for 2-3 minutes until surface is dotted with holes and edges lift.
  5. Step 5: Flip and cook for 1-2 minutes until golden. Transfer to a plate, cover with a towel, and repeat with remaining batter.

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