Sourdough Teff Flatbread

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.

Traditional Ethiopian-style flatbread made with teff flour and sourdough starter, yielding a tangy, chewy bread ideal for dipping in stews. This Ethiopian-inspired recipe, ready in about 30 minutes, combines teff flour, all-purpose flour, water into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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: 15 min Cook: 15 min Serves 4 Ethiopian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine teff flour, all-purpose flour, water, sourdough starter, and salt. Mix until shaggy dough forms, then cover and rest at room temperature 12-18 hours.
  2. Step 2: After resting, turn dough onto floured surface and knead gently 2 minutes until smooth.
  3. Step 3: Divide dough into 4 portions. Roll each into a ball, then flatten into 1/4-inch thick circles. Place on greased baking sheet.
  4. Step 4: Cover with damp cloth and rest 30 minutes.
  5. Step 5: Preheat oven to 425°F (220°C). Bake 12-15 minutes until edges are golden and bread puffs.
  6. Step 6: Remove from oven, cool on wire rack, and serve warm.

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