Teff Sourdough Flatbread
A traditional Ethiopian flatbread made from fermented teff flour, with a delicate tang and soft texture perfect for scooping up stews. This Ethiopian-inspired street-food recipe, ready in about 35 minutes, pairs teff flour, active sourdough starter, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 115 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
- 1/4 cup active sourdough starter
- 1 cup water
- 1/4 teaspoon 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, combine 1 cup teff flour, 1/4 cup active sourdough starter, 1 cup water, and 1/4 teaspoon salt. Mix until smooth with a wooden spoon.
- Step 2: Cover with a clean cloth and let rest at room temperature for 24 hours to ferment, until batter is bubbly and has a sour aroma.
- Step 3: Heat a non-stick skillet over medium heat. Lightly grease with oil.
- Step 4: Pour 1/4 cup batter into the skillet, immediately swirling to form a thin, even circle.
- Step 5: Cook for 2 minutes until edges lift and surface is dotted with bubbles.
- Step 6: Flip and cook for 1 minute more, until golden. Transfer to a plate and repeat with remaining batter.
