Speedy Injera Flatbread with Teff and All-Purpose Flour

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 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 recipe (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 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: 30 min Serves 6 Ethiopian cuisine 130 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Heat a non-stick skillet over medium heat and brush lightly with 1 tsp vegetable oil.
  4. 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.
  5. Step 5: Carefully remove the injera and repeat the process with the remaining batter, brushing the pan with oil as needed.
  6. Step 6: Stack the finished injera on a plate and cover with a towel to keep warm until serving.

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