Spongy Injera Flatbread with Teff Flour
A traditional Ethiopian sourdough flatbread with a light, spongy texture, perfect for scooping up stews and salads. This Ethiopian-inspired gluten-free recipe, ready in about 70 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.
Ingredients
- 2 cups teff flour
- 1/2 cup all-purpose flour
- 3 cups warm water
- 1 tsp salt
- 1 tbsp, for cooking vegetable oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, whisk together 2 cups teff flour and 1/2 cup all-purpose flour. Gradually add 3 cups warm water, whisking until a smooth batter forms. Cover with a clean cloth and let ferment at room temperature for 2-3 days until bubbly and slightly sour.
- Step 2: Stir in 1 tsp salt into the fermented batter. Heat a non-stick skillet over medium heat and brush lightly with 1 tbsp vegetable oil. Pour about 1/2 cup batter in a circular motion, spreading thinly to form a large round.
- Step 3: Cook the injera for 2-3 minutes until holes form on the surface and the edges lift from the pan. Do not flip; remove carefully and cool on a clean towel. Repeat with remaining batter.
