Sourdough-Injera Flatbread with Spiced Butter

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A crispy, tangy flatbread made with sourdough starter, finished with a warm, aromatic spiced butter for dipping. This Ethiopian-inspired street-food recipe (gluten-free), ready in about 50 minutes, pairs sourdough starter, teff flour, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Ingredients

• 1 cup sourdough starter
• 1.5 cups teff flour
• 1/2 cup all-purpose flour
• 1.25 cups water
• 2 tbsp coconut oil
• 2 tbsp ghee
• 1/2 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/4 tsp salt

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 1 cup sourdough starter, 1.5 cups teff flour, 1/2 cup all-purpose flour, and 1/4 tsp salt. Gradually add 1.25 cups water while mixing with a spoon until a shaggy dough forms.
2. Step 2: Knead the dough on a floured surface for 5 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes at room temperature.
3. Step 3: Divide dough into 6 equal portions and roll each into 6-inch circles about 1/8-inch thick. Let rest for 10 minutes while preheating a non-stick skillet over medium heat.
4. Step 4: Place one dough circle in the skillet and cook for 2 minutes until bubbles form and edges lift. Flip and cook for 1 minute more until golden brown. Repeat with remaining dough.
5. Step 5: In a small saucepan, melt 2 tbsp ghee and 2 tbsp coconut oil over low heat. Stir in 1/2 tsp ground cardamom and 1/4 tsp ground cinnamon. Heat for 1 minute until fragrant, then brush over warm injera.