Teff Flatbread (Injera) with Spongy Texture

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.

Traditional Ethiopian injera made from teff flour, fermented overnight for a characteristic tangy flavor and spongy texture. This Ethiopian-inspired gluten-free recipe, ready in about 30 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 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: 15 min Cook: 15 min Serves 6 Ethiopian cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 2 cups teff flour, 1 cup all-purpose flour, and 3 cups warm water. Whisk thoroughly until smooth batter forms, then cover the bowl with a clean cloth and leave at room temperature to ferment for 12-24 hours until bubbly and slightly sour.
  2. Step 2: After fermentation, stir in 1 tsp salt into the batter. Heat a non-stick skillet over medium heat and lightly grease with 1 tbsp vegetable oil.
  3. Step 3: Pour a thin, even layer of batter (about 1/2 cup) into the skillet, swirling to cover the surface. Cook for 2-3 minutes until holes form on the surface and the edges lift easily, then remove from heat. Do not flip.
  4. Step 4: Repeat with the remaining batter, stacking the injera on a plate covered with a cloth to keep soft and warm. Serve with stews and salads as a traditional Ethiopian accompaniment.

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