Injera-Style Teff Flatbread from Scratch
A soft, tangy Ethiopian flatbread made from teff flour, perfect for pairing with stews and dips, featuring a distinctive spongy texture. This african-inspired gluten free 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 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
- 2 cups teff flour
- 3 cups water
- 1/4 tsp active dry yeast
- 1/2 tsp salt
- 1 tbsp, for cooking vegetable oil
Instructions
- 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.
- 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.
- 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.
- Step 4: Pour about 1/2 cup of batter into the skillet, swirling quickly to spread it evenly into a thin, circular layer.
- Step 5: Cook for 2-3 minutes until the surface is full of small holes and the edges lift easily, then remove without flipping.
- 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.
Frequently asked questions
How long does Injera-Style Teff Flatbread from Scratch take to make?
Total time is about 15 minutes (10 min prep + 5 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 Teff Flatbread from Scratch?
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 Teff Flatbread from Scratch?
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 Teff Flatbread from Scratch 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.
What goes well with Injera-Style Teff Flatbread from Scratch?
African gluten free like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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