Injera-Style Teff Flatbread with Fermented Batter

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A traditional Ethiopian fermented flatbread made from teff flour, perfect as a sour, spongy base for stews and dips. This Ethiopian-inspired gluten-free recipe, ready in about 20 minutes, pairs teff flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.

Ingredients

• 2 cups teff flour
• 3 cups warm water
• 1/2 tsp active dry yeast
• 1/2 tsp salt

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Instructions

1. Step 1: In a large bowl, combine 2 cups teff flour and 3 cups warm water, stirring until smooth. Cover loosely with a cloth and let ferment at room temperature for 2-3 days until bubbles form and the batter has a slightly sour aroma.
2. Step 2: Once fermented, stir in 1/2 tsp active dry yeast and 1/2 tsp salt. Let the batter rest for another 30 minutes to activate the yeast.
3. Step 3: Heat a non-stick skillet over medium heat until hot but not smoking. Pour about 1/2 cup of batter into the pan, swirling to form a thin, even circle approximately 8 inches in diameter.
4. Step 4: Cook for 2-3 minutes until holes appear on the surface and the edges lift slightly; do not flip. Remove carefully and place on a clean towel to cool.
5. Step 5: Repeat with remaining batter, stacking cooked injera and covering with a cloth to keep soft. Serve as a base for stews or use to scoop up dishes.