Injera-Style Teff Flatbread on Cast Iron

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.

Traditional Ethiopian teff flatbread with a slightly sour, spongy texture, cooked in a hot cast iron skillet to mimic injera’s delicate crumb. This Ethiopian-inspired gluten-free recipe, ready in about 40 minutes, pairs teff flour, water, salt 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.

Prep: 10 min Cook: 30 min Serves 6 Ethiopian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups teff flour, 1/4 tsp active dry yeast, and 1/2 tsp salt. Gradually whisk in 2 1/2 cups water until smooth, creating a batter similar to thin pancake batter.
  2. Step 2: Cover the bowl with a clean towel and allow the batter to ferment at room temperature for 24-36 hours until bubbles form on the surface and a slightly sour aroma develops.
  3. Step 3: Heat a 10-inch cast iron skillet over medium-high heat until hot, then brush lightly with 1 tsp vegetable oil.
  4. Step 4: Pour about 1/2 cup fermented batter into the skillet and quickly swirl to spread evenly into a thin circle.
  5. Step 5: Cover the skillet with a lid and cook for 2-3 minutes until the surface is set and holes form throughout the bread, but do not flip.
  6. Step 6: Remove the injera flatbread carefully and repeat with the remaining batter, brushing the skillet with oil as needed.
  7. Step 7: Serve warm with stews or use as a wrap for savory dishes.

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