Go Back
+ servings
Quick Ethiopian Flatbread

Quick Ethiopian Flatbread | Injera Style

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
Print Pin
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
  • 2 cups Warm water
  • 1 tablespoon Apple Cider Vinegar
  • ½ teaspoon Sea salt
  • ¼ teaspoon Baking soda


  • Combine all the ingredients in a large mixing bowl. Whisk vigorously into a smooth batter, 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 ¼cup 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.
  • Stack the injera on top of each other. Keep them covered to keep them moist and soft.


  • Buckwheat flour can be used instead of Teff flour.
  • Apple cider vinegar can be substituted with either white vinegar or lemon juice.


Calories: 60kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 121mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!