Spiced Injera-Inspired Ethiopian 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.

A tangy, spongy flatbread made with teff flour and lightly fermented for authentic Ethiopian injera flavor and texture. This Ethiopian-inspired gluten-free recipe, 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 120 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 120 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large mixing bowl, combine 2 cups teff flour, 1 cup all-purpose flour, and 1 tsp active dry yeast. Stir in 3 cups warm water until a smooth batter forms.
  2. Step 2: Cover the bowl loosely with a clean towel and let the batter ferment at room temperature for 24 to 36 hours until bubbles appear and a slight sour aroma develops.
  3. Step 3: After fermentation, stir in 1 tsp salt and 2 tbsp vegetable oil to the batter.
  4. Step 4: Heat a non-stick skillet over medium heat until hot but not smoking. Pour about 1/3 cup batter into the skillet, swirling to spread it evenly into a thin circle roughly 8 inches in diameter.
  5. Step 5: Cook for 2 to 3 minutes until holes form on the surface and the edges lift easily, indicating it is cooked through. Do not flip.
  6. Step 6: Remove the injera and let cool on a clean towel. Repeat with remaining batter, oiling the skillet lightly as needed.
  7. Step 7: Serve warm with stews or dips for an authentic Ethiopian experience.

Related recipes