Injera-Style Teff Flatbread with Spiced Lentil Misir Wot

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Soft and tangy Ethiopian teff flatbread served with a hearty and spicy red lentil stew simmered in berbere and niter kibbeh. This Ethiopian-inspired vegetarian recipe (vegan), ready in about 55 minutes, pairs teff flour, water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Ingredients

• 2 cups teff flour
• 2 1/2 cups, plus extra for batter consistency water
• 1/4 tsp active dry yeast
• 1 cup, rinsed red lentils
• 2 tbsp berbere spice mix
• 3 tbsp niter kibbeh
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tsp minced ginger
• 1 tbsp tomato paste
• 3 cups water or vegetable broth
• to taste salt

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

Instructions

1. Step 1: In a large bowl, whisk together 2 cups teff flour, 1/4 tsp active dry yeast, and 2 1/2 cups water until smooth. Cover with a cloth and let ferment at room temperature for 24-48 hours until bubbly with a slightly sour aroma.
2. Step 2: Once fermented, stir the batter and add water as needed to achieve a thin pancake batter consistency.
3. Step 3: Heat a non-stick skillet over medium-high heat. Pour about 1/2 cup batter in a spiral motion to form a large thin circle. Cover and 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: For the lentil stew, heat 3 tbsp niter kibbeh in a saucepan over medium heat. Add 1 medium finely chopped yellow onion and sauté for 8 minutes until softened.
5. Step 5: Add 3 minced garlic cloves and 1 tsp minced ginger, cooking for 2 more minutes until fragrant.
6. Step 6: Stir in 2 tbsp berbere spice mix and 1 tbsp tomato paste, cooking for 3 minutes to deepen flavor.
7. Step 7: Add 1 cup rinsed red lentils and 3 cups water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes until lentils are soft and stew thickens.
8. Step 8: Season with salt to taste. Serve the lentil stew hot alongside warm injera flatbread for dipping.