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Brown plate with a stack of Ethiopian flatbread.

Quick Injera

Recipe to make quick Ethiopian flatbread aka Injera with Teff flour. Serve them with delicious lentil and vegetable sides for a filling, wholesome meal.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 1 hr 40 mins
Course: breads
Cuisine: ethiopian
Servings: 12 flatbread


  • 1 cup Teff flour*
  • ½ cup All purpose flour
  • 1 teaspoon Instant yeast
  • ½ teaspoon Sea salt
  • ¼ teaspoon Baking soda
  • 2 cups Warm water
  • 1 tablespoon Apple Cider Vinegar


  • In a large mixing bowl, combine teff flour, all purpose flour, instant yeast, salt and baking soda. Mix well. Stir in apple cider vinegar and warm water. Whisk vigorously into a smooth batter without lumps. Cover and set aside for 1 hour in a warm spot.
  • Preheat a 9" non-stick or cast-iron skillet on high heat for 5 minutes. Lightly spray the skillet with cooking spray. Pour ¼ cup of the batter on the outside of the hot pan and work in a spiral toward the center. Tilt the pan to fill in any holes. Immediately cover the pan with a loose-fitting lid and let the injera cook for 2~3 minutes.
  • Injera is done when the top is no longer shiny or wet and feels firm to touch. Transfer the cooked injera to a plate and cover immediately with a kitchen towel or a plastic wrap. Repeat with the remaining batter.
    Stack the injera on top of each other. Keep them covered to keep them moist and soft.



  • Buckwheat flour is an acceptable alternative to teff flour in this recipe.
  • You can use either white vinegar or lemon juice instead of apple cider vinegar.
  • If you want a slightly more sour taste to the injera, then increase the amount of apple cider vinegar by 1~2 teaspoons.
  • Make sure that you use a good quality non-stick pan to make the Injera. If not, they tend to stick to the pan.
  • Leftover injera can be stored well wrapped in the fridge for up to 4 days. Freeze them for up to 2 months. Reheat briefly in the microwave before serving.


Serving: 1Injera | Calories: 59kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 124mg | Potassium: 16mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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