Traditional Injera with Teff Flour

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.

Light, spongy Ethiopian flatbread made with fermented teff flour, perfect for scooping stews and salads. This Ethiopian-inspired gluten-free recipe, ready in about 15 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 150 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: 10 min Cook: 5 min Serves 6 Ethiopian cuisine 150 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 and 1 cup all-purpose flour. Gradually add 3 cups warm water, whisking until you achieve a smooth, thin batter consistency similar to crepe batter.
  2. Step 2: Cover the bowl loosely with a clean towel and let the batter ferment at room temperature for 2-3 days until it develops a slightly sour aroma and bubbles form on the surface.
  3. Step 3: Stir in 1 tsp salt to the fermented batter. Heat a non-stick skillet over medium-high heat and brush lightly with 1 tbsp vegetable oil.
  4. Step 4: Pour a ladle (about 1/2 cup) of batter into the skillet, swirling to cover the surface evenly. Cook for 2-3 minutes until holes appear and the edges lift, then cover the skillet and steam for an additional 1 minute. Do not flip.
  5. Step 5: Remove injera from skillet and place on a plate. Repeat with remaining batter, brushing the skillet with the remaining 1 tbsp oil as needed. Serve warm with Ethiopian stews.

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