Spiced Injera-Style Flatbread with Teff and All-Purpose Flour
A simple take on traditional Ethiopian injera flatbread blending teff and all-purpose flours with a subtle sour and spiced flavor. This ethiopian-inspired gluten free (gluten free option) ready in about 45 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 110 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 cups warm water
- 1 tsp active dry yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp (optional for mild flavor) berbere spice blend
- 2 tsp for cooking vegetable oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, combine 1 cup teff flour, 1 cup all-purpose flour, 1 tsp active dry yeast, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp berbere spice blend if using.
- Step 2: Gradually whisk in 2 cups warm water until a thin, smooth batter forms. Cover the bowl with a clean towel and let it ferment at room temperature for 12-24 hours until slightly bubbly and tangy.
- Step 3: After fermentation, stir the batter well. Heat a non-stick skillet over medium heat and brush lightly with 2 tsp vegetable oil.
- Step 4: Pour about 1/2 cup batter into the pan and swirl to cover the bottom evenly. Cook for 2-3 minutes until bubbles form on the surface and edges lift easily.
- Step 5: Carefully remove the injera from the skillet and let cool on a clean towel. Repeat with remaining batter, adding oil as needed.
- Step 6: Serve warm with stews or as a wrap for Ethiopian dishes.
Frequently asked questions
How long does Spiced Injera-Style Flatbread with Teff and All-Purpose Flour take to make?
Total time is about 45 minutes (15 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 Spiced Injera-Style 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 Spiced Injera-Style 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 Spiced Injera-Style 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 Spiced Injera-Style Flatbread with Teff and All-Purpose Flour gluten free option?
Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
