Quick Injera-Style Teff Flatbread Skillet

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 speedy version of Ethiopian injera flatbread made with teff flour, cooked in a skillet to achieve a soft, spongy texture perfect for scooping stews. This Ethiopian-inspired gluten-free recipe (gluten free option, vegan), ready in about 25 minutes, pairs teff flour, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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: 15 min Serves 4 Ethiopian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1 cup teff flour, 1/2 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until evenly combined.
  2. Step 2: Gradually pour in 1 1/2 cups water while whisking to form a smooth, thin batter, similar to crepe batter consistency.
  3. Step 3: Heat a non-stick skillet over medium heat and brush with 1 tbsp vegetable oil to prevent sticking.
  4. Step 4: Pour about 1/3 cup batter into the skillet and swirl to cover the surface evenly in a thin layer.
  5. Step 5: Cook the flatbread for 2-3 minutes until bubbles form on the surface and the edges lift slightly; do not flip.
  6. Step 6: Remove from skillet and repeat with remaining batter, adding more oil as needed. Serve warm with stews or dips.

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