Injera Flat Bread

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5 star Avg. rating 5 from 6 votes.

Recipe Information

Recipe Created By: Lauri


2 1/2 cups teff flour
2 1/2 cups warm water
salt to taste
1 pkg yeast
1/2 tsp baking soda


Mix flour and yeast together. Add warm water. Let sit, covered, for about 1-2 hours to slightly ferment the mixture. It should be very watery and should bubble after a while.

Heat up a small skillet on medium-high heat. Pour 1/3 – 1/2 cup of batter on skillet and swirl around to cover bottom of skillet, like you would for making crepes. When top is almost totally dry and full of “eyes”, flip over. Cook other side for only a few seconds, then flip onto a clean plate.

You can pile these on top of each other.


Teff is the smallest grain in the world and is from Ethiopia. It does not contain gluten. This flat bread is soft and spongy, like a pancake (matter of fact, it would probably make a good pancake with a little sweetener and vanilla!). It bends and rolls up easily without breaking. Do not use any metal mixing bowls or utensils. Makes great bread for wrap sandwiches or hot dogs.


Can be made with part teff and part spelt flour. In this case they would not be gluten-free.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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