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Overhead view of Teff injera flatbread showing traditional Ethiopian spongy texture on plate

Teff Injera Flatbread

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5 from 1 review

A gluten-free flatbread made from teff flour, perfect for scooping up stews and other dishes.

  • Total Time: 120 minutes
  • Yield: 8 servings

Ingredients

Scale
  • 2 cups teff flour
  • 3 cups water
  • 1/2 teaspoon salt

Instructions

  1. Mix teff flour, water, and salt in a bowl.
  2. Cover the bowl with a cloth and let the mixture ferment at room temperature for about 48 hours until bubbly.
  3. Heat a nonstick pan without oil over medium heat.
  4. Pour a thin layer of batter onto the hot pan and cook until tiny holes form on the surface.
  5. Once the edges lift easily, remove from the pan and keep warm under a towel.
  6. Repeat with remaining batter.

Notes

UPDATED FEBRUARY 2026:

  • For quicker fermentation (24 hours), add 1/4 tsp active dry yeast
  • Best teff brands in 2026: Bob’s Red Mill, The Teff Company, Maskal Teff – Pan temperature is crucial – should be 400-425°F
  • First injera is always a test – don’t worry if it’s imperfect!
  • Batter consistency: should be thinner than pancake batter, pourable
  • Author: Caleb Finch
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Flatbread
  • Method: Fermenting, Cooking
  • Cuisine: Ethiopian
  • Diet: Gluten Free

Find it online: https://www.noglubread.com/teff-injera-flatbread-gluten-free/