Teff Flatbread (Injera) with Spongy Texture
Traditional Ethiopian injera made from teff flour, fermented overnight for a characteristic tangy flavor and spongy texture. This ethiopian-inspired gluten free (gluten free) 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 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
- 1 cup all-purpose flour
- 3 cups warm water
- 1 tsp salt
- 1 tbsp vegetable oil
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Teff Flatbread (Injera) with Spongy Texture take to make?
Total time is about 30 minutes (15 min prep + 15 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 Teff Flatbread (Injera) with Spongy Texture?
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 Teff Flatbread (Injera) with Spongy Texture?
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 Teff Flatbread (Injera) with Spongy Texture 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 Teff Flatbread (Injera) with Spongy Texture 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.
