Injera-Style Teff Flatbread with Spiced Honey Drizzle

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, fermented teff flour flatbread with a slightly tangy taste, finished with a warm honey and berbere spice drizzle for a sweet and spicy twist. 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 180 calories and feeds 4, 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: 10 min Serves 4 Ethiopian cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, whisk together 2 cups teff flour and 1 tsp active dry yeast. Slowly add 2 1/2 cups warm water, whisking to form a smooth batter about the consistency of pancake batter. Cover with a cloth and let ferment at room temperature for 24 to 36 hours until bubbles appear and a mild sour aroma develops.
  2. Step 2: After fermentation, stir in 1/2 tsp salt to the batter. Heat a nonstick skillet over medium heat and brush with 1 tbsp vegetable oil.
  3. Step 3: Pour about 1/3 cup of batter into the skillet, swirling to form a thin, even layer. Cook for 2-3 minutes until holes form on the surface and the edges lift easily; do not flip. Remove and keep warm.
  4. Step 4: In a small saucepan, combine 3 tbsp honey, 2 tbsp water, and 1 tsp berbere spice. Heat over low heat, stirring until honey is dissolved and warmed through, about 2 minutes.
  5. Step 5: Serve the injera flatbread warm with a drizzle of the spiced honey and use it to scoop up stews or salads.

Related recipes