Yeast-Free Injera Flatbread with Teff and All-Purpose Flour
A quick and simple injera flatbread using teff and all-purpose flour, cooked as spongy, slightly tangy Ethiopian-style crepes perfect for scooping stews. This african-inspired gluten free ready in about 35 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 120 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
- 1 cup teff flour
- 1 cup all-purpose flour
- 2 1/2 cups warm water
- 1/2 teaspoon salt
- 2 teaspoons, for pan vegetable oil
Instructions
- Step 1: In a large mixing bowl, whisk together 1 cup teff flour and 1 cup all-purpose flour with 2 1/2 cups warm water until a smooth batter forms. Cover loosely with a kitchen towel and let sit at room temperature for 12 hours or overnight to develop a mild sour flavor.
- Step 2: After fermentation, stir 1/2 teaspoon salt into the batter. Heat a nonstick skillet over medium heat and brush lightly with 1 teaspoon vegetable oil.
- Step 3: Pour about 1/2 cup batter into the skillet, swirling to evenly coat the surface. Cook uncovered for 2 to 3 minutes until bubbles form on the surface and the edges lift easily, then remove with a spatula without flipping.
- Step 4: Repeat with remaining batter, brushing the skillet with the remaining 1 teaspoon oil as needed. Stack the injera flatbreads on a plate covered with a clean towel to keep warm and soft before serving.
Frequently asked questions
How long does Yeast-Free Injera Flatbread with Teff and All-Purpose Flour take to make?
Total time is about 35 minutes (15 min prep + 20 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 Yeast-Free Injera Flatbread with Teff and All-Purpose Flour?
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 Yeast-Free Injera Flatbread with Teff and All-Purpose Flour?
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 Yeast-Free Injera Flatbread with Teff and All-Purpose Flour 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.
What goes well with Yeast-Free Injera Flatbread with Teff and All-Purpose Flour?
African gluten free 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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