Teff and Chickpea Flour Injera 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 gluten-free take on the traditional Ethiopian injera using teff and chickpea flours, producing soft, tangy, and spongy pancakes perfect for scooping stews. This Ethiopian-inspired gluten-free recipe, ready in about 40 minutes, pairs teff flour, chickpea 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 bowl, whisk together 1 1/2 cups teff flour and 1/2 cup chickpea flour. Sprinkle 1/2 tsp active dry yeast over 1 cup of 3 cups warm water and let sit for 5 minutes until bubbly.
  2. Step 2: Pour the yeast mixture into the flour mixture along with the remaining 2 cups warm water and 1/2 tsp salt. Whisk until a smooth batter forms.
  3. Step 3: Cover the bowl loosely with a clean towel and leave at room temperature to ferment for 24 hours until bubbles appear and the batter has a slightly sour aroma.
  4. Step 4: Heat a non-stick skillet over medium heat. Pour about 3/4 cup batter into the skillet, swirling to cover the surface evenly. Cover and cook for 2-3 minutes until the surface is full of holes and the edges lift easily.
  5. Step 5: Remove the injera pancake carefully with a spatula and place on a clean towel. Repeat with remaining batter.
  6. Step 6: Serve these teff and chickpea injera pancakes warm with your favorite Ethiopian stews or dips.

Related recipes