Injera-Style Teff Flatbread with Fermented Tang

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, spongy Ethiopian flatbread made from teff flour with a characteristic tang from natural fermentation, perfect for scooping stews and salads. This Ethiopian-inspired gluten-free recipe, ready in about 25 minutes, pairs teff flour, all-purpose flour, warm water 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: 15 min Serves 6 Ethiopian cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 2 cups teff flour and 1/2 cup all-purpose flour. Stir in 1 tsp active dry yeast.
  2. Step 2: Gradually add 2 1/2 cups warm water while whisking to form a smooth batter. Cover the bowl with a clean kitchen towel and let it ferment at room temperature for 2-3 days until bubbles form and a slightly sour aroma develops.
  3. Step 3: After fermentation, stir in 1 tsp salt to the batter.
  4. Step 4: Heat a nonstick skillet or cast iron pan over medium heat and lightly grease with 2 tsp vegetable oil.
  5. Step 5: Pour about 1/3 cup of batter into the pan and quickly swirl to cover the surface evenly. Cover the pan with a lid and cook for 2-3 minutes until holes appear on the surface and the edges lift easily.
  6. Step 6: Carefully remove the injera flatbread and transfer to a plate. Repeat with remaining batter, stacking the injera with a paper towel between layers to absorb moisture.
  7. Step 7: Serve the injera warm as a base for stews, salads, or dips.

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