Quick Injera-Style Teff Flatbread on Stovetop

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.

A fast version of Ethiopia's famous injera made with teff flour, cooked on the stovetop to produce soft, spongy flatbreads perfect for scooping stews. This Ethiopian-inspired gluten-free recipe (gluten-free option, vegan), ready in about 40 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 120 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: 30 min Serves 6 Ethiopian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, whisk together 1 cup teff flour and 1 cup all-purpose flour with 2 ½ cups warm water until a smooth, thin batter forms. Cover and let rest at room temperature for 1 hour to allow slight fermentation.
  2. Step 2: After resting, stir in ½ tsp salt to season the batter evenly.
  3. Step 3: Heat a non-stick skillet over medium heat and brush lightly with 1 tbsp vegetable oil.
  4. Step 4: Pour about ½ cup batter into the hot skillet, tilting the pan in a circular motion to spread the batter thinly and evenly to a diameter of about 8 inches.
  5. Step 5: Cook the flatbread for 2-3 minutes until bubbles form on the surface and the edges lift slightly, then cover the skillet with a lid and steam for another 1-2 minutes until the top is set and no longer wet.
  6. Step 6: Carefully remove the injera from the pan and place on a clean plate. Repeat with the remaining batter, brushing the pan lightly with oil between each.
  7. Step 7: Serve warm as a base for stews or salads.

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