Spiced Injera-Inspired 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.

A tangy, fermented flatbread made from teff flour with a gentle spice blend, perfect as a base for Ethiopian dishes or as a gluten-free bread option. This Ethiopian-inspired gluten-free recipe, ready in about 20 minutes, pairs teff flour, warm water, active dry yeast 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: 10 min Serves 6 Ethiopian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups teff flour with 1 tsp active dry yeast and 1/2 tsp ground fenugreek seeds.
  2. Step 2: Gradually whisk in 2 1/2 cups warm water until the batter is smooth and slightly thin, resembling pancake batter.
  3. Step 3: Cover the bowl loosely with a clean cloth and let the batter ferment at room temperature for 24 to 36 hours, until it develops a slightly sour aroma and bubbles form on the surface.
  4. Step 4: After fermentation, stir in 1 tsp salt.
  5. Step 5: Heat a non-stick skillet over medium heat and brush with 1 tsp vegetable oil.
  6. Step 6: Pour about 1/3 cup of batter into the skillet, quickly tilting the pan to spread the batter evenly into a thin circle.
  7. Step 7: Cook for 2-3 minutes until holes form on the surface and the edges lift, then cover the pan with a lid and cook for an additional 2 minutes until the injera is cooked through but not browned.
  8. Step 8: Remove and keep warm; repeat with remaining batter, brushing the pan with oil as needed.
  9. Step 9: Serve warm as a base for stews or dips.

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