Steamed Injera Flatbread with Teff Flour
A traditional Ethiopian sourdough flatbread made from teff flour, light and spongy to pair with rich stews. This ethiopian-inspired gluten free (gluten free) ready in about 15 minutes pairs teff flour, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 100 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
- 2 cups teff flour
- 2 1/2 cups water
- 1/2 tsp salt
- 1/4 tsp active dry yeast
- 1 tbsp, for pan vegetable oil
Instructions
- Step 1: In a large bowl, whisk together 2 cups teff flour, 1/4 tsp active dry yeast, and 1/2 tsp salt.
- Step 2: Slowly add 2 1/2 cups water while stirring to form a smooth, thin batter. Cover with a cloth and let ferment at room temperature for 24 to 48 hours until bubbles form and a slightly sour aroma develops.
- Step 3: After fermentation, stir the batter gently. Heat a non-stick skillet or crepe pan over medium heat and brush with 1 tbsp vegetable oil.
- Step 4: Pour about 1/2 cup of batter into the pan, swirling to coat the surface evenly. Cover immediately with a lid and steam for 2-3 minutes until holes form on the surface and the injera is cooked through but not browned.
- Step 5: Carefully remove the injera and place on a plate. Repeat with remaining batter, oiling the pan as needed. Serve warm with stews or dips.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Steamed Injera Flatbread with Teff Flour take to make?
Total time is about 15 minutes (10 min prep + 5 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 Steamed Injera Flatbread with Teff 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 Steamed Injera Flatbread with Teff 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 Steamed Injera Flatbread with Teff 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 Steamed Injera Flatbread with Teff Flour gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
