Injera-Style Teff Flatbread with Spiced Berbere Butter

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.

Soft and slightly sour teff flatbread cooked on a griddle, paired with a fragrant spiced berbere butter for dipping or spreading. This Ethiopian-inspired gluten-free recipe, ready in about 15 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.

Prep: 10 min Cook: 5 min Serves 6 Ethiopian cuisine 150 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 tsp active dry yeast, 1 tsp sugar, and 1/2 tsp salt. Gradually whisk in 3 cups warm water until the batter is smooth and thin, resembling pancake batter.
  2. Step 2: Cover the bowl with a clean towel and let the batter ferment at room temperature for 24-36 hours until it develops a slightly sour aroma and small bubbles appear on the surface.
  3. Step 3: Heat a non-stick skillet or cast-iron pan over medium heat. Pour a ladleful (about 1/3 cup) of the batter into the pan, swirling to cover the surface evenly. Cook for 2-3 minutes until holes form on the top and the edges lift; do not flip.
  4. Step 4: Remove the injera and place on a plate. Repeat with remaining batter, stacking the flatbreads.
  5. Step 5: In a small saucepan, melt 4 tbsp unsalted butter over low heat. Stir in 1 tbsp berbere spice blend and cook for 1 minute until fragrant, then remove from heat.
  6. Step 6: Serve the injera warm with the spiced berbere butter drizzled on top or as a dipping sauce alongside stews.

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