Spiced Injera 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 developed and reviewed.

A tangy, sourdough-style flatbread made with teff flour, ideal for scooping up stews or enjoying with butter. This Ethiopian-inspired vegetarian recipe, ready in about 45 minutes, pairs teff flour, warm water, active sourdough starter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 8, 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.

Prep: 15 min Cook: 30 min Serves 8 Ethiopian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk teff flour, warm water, sourdough starter, and salt until a smooth batter forms with no lumps. Cover with a damp cloth and let rest at room temperature for 24 hours to ferment.
  2. Step 2: After fermentation, stir in neutral oil until fully incorporated. Heat a non-stick skillet over medium heat and lightly oil the surface.
  3. Step 3: Pour 1/4 cup batter into the skillet, swirling to form a thin, even circle. Cook for 2-3 minutes until bubbles form on the surface and edges lift from the pan.
  4. Step 4: Flip and cook for 1 more minute, then transfer to a plate. Repeat with remaining batter, stacking flatbreads as they cook.

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