Injera-Style Teff Flatbread from Scratch

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, tangy Ethiopian flatbread made from teff flour, perfect for pairing with stews and dips, featuring a distinctive spongy texture. This Ethiopian-inspired gluten-free recipe, ready in about 15 minutes, pairs teff flour, water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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: 10 min Cook: 5 min Serves 6 Ethiopian cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 2 cups teff flour, 1/4 tsp active dry yeast, and 1/2 tsp salt. Gradually add 3 cups water while whisking until a smooth batter forms.
  2. Step 2: Cover the bowl loosely with a clean towel and let the batter ferment at room temperature for 24 to 48 hours, until it develops a slightly sour aroma and bubbles form on the surface.
  3. Step 3: After fermentation, stir the batter gently to combine. Heat a non-stick skillet over medium heat and brush the surface lightly with 1 tbsp vegetable oil.
  4. Step 4: Pour about 1/2 cup of batter into the skillet, swirling quickly to spread it evenly into a thin, circular layer.
  5. Step 5: Cook for 2-3 minutes until the surface is full of small holes and the edges lift easily, then remove without flipping.
  6. Step 6: Transfer the injera to a plate and repeat the process with remaining batter, stacking the cooked flatbreads and covering them with a clean towel to keep warm and soft.

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