Simmered Injera Injera Flatbread Batter

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

A traditional Ethiopian sourdough flatbread batter made from teff flour, ideal for making soft, spongy injera at home. This Ethiopian-inspired gluten-free recipe (vegan), ready in about 15 minutes, pairs teff flour, water, all-purpose flour 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: 5 min Serves 6 Ethiopian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 2 cups teff flour and 1/2 cup all-purpose flour until evenly combined.
  2. Step 2: Gradually add 3 cups water while whisking to form a smooth, pourable batter with no lumps.
  3. Step 3: Cover the bowl loosely with a clean kitchen towel and set aside at room temperature for 2 to 3 days to ferment, developing a slightly tangy aroma and bubbles on the surface.
  4. Step 4: After fermentation, stir 1 tsp salt into the batter to season it.
  5. Step 5: Heat a non-stick skillet over medium heat until hot. Pour about 1/2 cup of batter in a circular motion to cover the surface thinly.
  6. Step 6: Cover the skillet with a lid and cook for 2-3 minutes until holes form on the surface and the edges lift easily, indicating the injera is cooked through but not flipped or browned.
  7. Step 7: Remove injera and place on a plate. Repeat with remaining batter. Serve with stews or vegetables.

Frequently asked questions

How long does Simmered Injera Injera Flatbread Batter take to make?

Total time is about 15 minutes (10 min prep + 5 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 Simmered Injera Injera Flatbread Batter?

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 Simmered Injera Injera Flatbread Batter?

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 Simmered Injera Injera Flatbread Batter 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.

Is Simmered Injera Injera Flatbread Batter vegan?

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

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