Injera-Style Teff Flatbread on Cast Iron

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Traditional Ethiopian teff flatbread with a slightly sour, spongy texture, cooked in a hot cast iron skillet to mimic injera’s delicate crumb. This african-inspired gluten free (gluten free) 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 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.

Prep: 10 min Cook: 30 min Serves 6 African cuisine 120 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Injera-Style Teff Flatbread on Cast Iron take to make?

Total time is about 40 minutes (10 min prep + 30 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 on Cast Iron?

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 on Cast Iron?

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 on Cast Iron 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 Teff Flatbread on Cast Iron 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.

Related recipes