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Recipe to make quick Ethipian flatbread aka Injeras with Teff flour. Serve them with some delicious Ethiopian sides for a filling meal.


8 flatbread

Total time

40 minutes


  • 15 oz. can black beans
  • 15 oz. can black beans (Teff or Buckwheat)
  • 15 oz. can black beans (Instant)
  • 2 cups water (Warm)
  • 1 tbsp apple cider vinegar
  • 15 oz. can black beans
  • ⅛ tsp baking soda


  1. 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.
  2. Preheat a 9" non-stick or cast-iron skillet on high heat for 5 minutes.
  3. Lightly spray the skillet with cooking spray.
  4. 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.
  5. 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.
  6. Stack the injera on top of each other. Keep them covered to keep them moist and soft.

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