Injera-Style Teff Flatbread with Spiced Lentil Ragout

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vegan Ethiopian-inspired flatbread made from teff flour served with a fragrant, spiced lentil ragout simmered in berbere and tomato sauce. This ethiopian-inspired vegan (gluten free option) ready in about 55 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 280 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.

Prep: 15 min Cook: 40 min Serves 4 Ethiopian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 cup teff flour, 1/2 cup all-purpose flour, and 1 tsp active dry yeast. Gradually whisk in 1 1/2 cups warm water until a smooth batter forms. Cover and let sit at room temperature for 12-24 hours to ferment lightly.
  2. Step 2: Heat 2 tbsp vegetable oil in a saucepan over medium heat. Add 1 medium finely chopped yellow onion and cook for 5 minutes until translucent.
  3. Step 3: Stir in 3 minced garlic cloves and 2 tbsp berbere spice mix; sauté for 1 minute until fragrant.
  4. Step 4: Add 1 cup red lentils, 14 oz canned diced tomatoes, 2 cups water, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender and the sauce thickens.
  5. Step 5: Meanwhile, heat a non-stick skillet over medium heat. Pour 1/4 cup of the fermented batter into the pan and swirl to form a thin, crepe-like flatbread. Cook for 2-3 minutes until holes form on the surface and edges lift, then remove and keep warm. Repeat with remaining batter.
  6. Step 6: Serve the spiced lentil ragout hot alongside the teff flatbreads.

Frequently asked questions

How long does Injera-Style Teff Flatbread with Spiced Lentil Ragout take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Injera-Style Teff Flatbread with Spiced Lentil Ragout?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep teff flour from drying out.

Can I substitute ingredients in Injera-Style Teff Flatbread with Spiced Lentil Ragout?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Injera-Style Teff Flatbread with Spiced Lentil Ragout for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Injera-Style Teff Flatbread with Spiced Lentil Ragout vegan?

Yes — this recipe is tagged vegan, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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