Teff Injera Flatbread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 15 min Serves 4 Ethiopian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Step 5: Repeat with remaining batter, stacking cooked injera as you go to keep them warm.

Frequently asked questions

How long does Teff Injera Flatbread take to make?

Total time is about 25 minutes (10 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 Injera Flatbread?

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 Injera Flatbread?

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 Injera Flatbread for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Teff Injera Flatbread?

Ethiopian comfort food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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