Speedy Injera Flatbread with Teff and All-Purpose Flour
A quick and easy injera recipe using teff and all-purpose flour that yields soft, tangy flatbreads perfect for scooping Ethiopian stews. This ethiopian-inspired gluten free (vegan, gluten free option) 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 130 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 teff flour
- 1 cup all-purpose flour
- 2 1/2 cups warm water
- 1/2 tsp salt
- 2 tbsp, for cooking vegetable oil
Instructions
- Step 1: In a large mixing bowl, combine 1 cup teff flour, 1 cup all-purpose flour, and 1/2 tsp salt. Gradually whisk in 2 1/2 cups warm water until the batter is smooth with no lumps.
- Step 2: Cover the bowl loosely with a clean towel and let the batter rest at room temperature for 2 hours to develop a slight tang.
- Step 3: Heat a non-stick skillet over medium heat and brush lightly with 1 tsp vegetable oil.
- Step 4: Pour about 1/2 cup batter into the skillet, swirling to cover the surface evenly. Cook for 2-3 minutes until bubbles form on the surface and the edges lift, then cover with a lid and cook an additional 1 minute until the injera is cooked through.
- Step 5: Carefully remove the injera and repeat the process with the remaining batter, brushing the pan with oil as needed.
- Step 6: Stack the finished injera on a plate and cover with a towel to keep warm until serving.
Frequently asked questions
How long does Speedy Injera Flatbread with Teff and All-Purpose Flour take to make?
Total time is about 40 minutes (10 min prep + 30 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 Speedy Injera Flatbread with Teff and All-Purpose Flour?
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 Speedy Injera Flatbread with Teff and All-Purpose Flour?
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 Speedy Injera Flatbread with Teff and All-Purpose Flour 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 Speedy Injera Flatbread with Teff and All-Purpose Flour vegan?
Yes — this recipe is tagged vegan, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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