Quick Injera-Style Teff Flatbread

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A speedy version of Ethiopian injera flatbread made with teff flour and baking soda for a soft, spongy texture. This african-inspired gluten free ready in about 30 minutes pairs teff flour, all-purpose flour, baking soda 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 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 20 min Serves 6 African cuisine 110 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, whisk together 1 cup teff flour, 1/2 cup all-purpose flour, and 1/4 tsp salt. Gradually add 1 1/4 cups warm water, stirring to create a smooth, slightly thin batter. Cover and let rest at room temperature for 1 hour to slightly ferment.
  2. Step 2: Just before cooking, stir 1/2 tsp baking soda into the batter to help leaven and create the characteristic injera holes.
  3. Step 3: Heat a non-stick skillet over medium heat and lightly brush it with 1 tbsp vegetable oil. Pour about 1/3 cup batter into the pan and immediately swirl to cover the surface in a thin layer. Cover the skillet with a lid and cook for 2-3 minutes until holes appear on top and the edges lift away from the pan.
  4. Step 4: Carefully remove the injera with a spatula and place on a plate. Repeat with remaining batter, stacking the flatbreads. Serve warm as a base for stews or dips.

Frequently asked questions

How long does Quick Injera-Style Teff Flatbread take to make?

Total time is about 30 minutes (10 min prep + 20 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 Quick Injera-Style Teff Flatbread?

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 Quick Injera-Style Teff Flatbread?

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 Quick Injera-Style Teff Flatbread for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

What goes well with Quick Injera-Style Teff Flatbread?

African gluten free like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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