Teff Injera Flatbread
Traditional Ethiopian flatbread made from fermented teff flour, with a slightly sour tang and soft, spongy texture ideal for scooping stews. This Ethiopian-inspired comfort-food recipe, ready in about 25 minutes, pairs teff flour, water, baking soda for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, 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
- 1 cup teff flour
- 1 cup water
- 1/2 tsp baking soda
- 1/4 tsp salt
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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 bowl, whisk together 1 cup teff flour, 1 cup water, 1/2 tsp baking soda, and 1/4 tsp salt until smooth and no lumps remain.
- Step 2: Cover the bowl with a clean kitchen towel and let rest at room temperature for 24-48 hours to ferment (this develops the signature sour flavor and texture).
- Step 3: Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet and swirl to coat the bottom thinly.
- Step 4: Cook for 2-3 minutes until edges lift and surface is dry, then flip and cook for 1 minute on the other side.
- Step 5: Repeat with remaining batter, stacking cooked injera as you go to keep them warm.
