Soft, slightly nutty, and packed with the goodness of Teff. Perfect for wraps, dips, or as a pizza base
Ingredients
- 1 cup Teff
- ½ cup gluten-free all-purpose flour or oat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon olive oil
- ½ cup warm water (plus more if needed)
- Optional herbs: 1 teaspoon dried oregano or thyme
Instructions
- Combine: Teff, Gluten-free flour, Baking powder, Salt, and herbs if using. Mix thoroughly.
- Add olive oil and warm water gradually, mixing until a soft, slightly sticky dough forms. If the dough is too dry, add water 1 tablespoon at a time until it comes together.
- Rest the Dough: Cover the dough with a cloth and let it rest for 10–15 minutes.
- Shape Flatbreads: Divide the dough into 4–6 portions. Roll each portion into a thin circle or oval on a lightly floured surface.
- Stovetop Method: Heat a non-stick skillet over medium heat. Cook each flatbread for 2–3 minutes per side, until lightly browned and cooked through.
- Oven Method: Preheat oven to 200°C (400°F). Place flatbreads on a baking sheet and bake 8–10 minutes, flipping halfway, until golden.
- Serve: Use as a wrap for hummus, grilled veggies, or falafel. Serve alongside soups, stews, or salads. Top with avocado, roasted peppers, or cheese for a quick snack.