Follow these steps for perfect results
teff flour
baking soda
buttermilk
water
as needed
safflower oil
In a mixing bowl, combine teff flour with baking soda.
Stir in buttermilk.
Add enough water to the mixture to achieve a fairly thick yet fluid consistency.
Stir in safflower or canola oil.
Heat a 6-inch nonstick crepe pan until sizzling hot.
Pour in a scant 1/4 cup of batter into the hot pan.
Quickly tilt pan to form a round shape.
Cook until golden brown on each side.
Repeat with remaining batter.
Serve warm with stews or chili.
Expert advice for the best results
Adjust water to get the right batter consistency.
Preheat the pan properly for even cooking.
Serve immediately for best taste and texture.
Everything you need to know before you start
5 mins
Batter can be prepared 1 hour in advance.
Stack the flatbreads on a plate and serve warm.
Serve with stews, chili, or curries.
Top with butter or a drizzle of olive oil.
Serve as a side with breakfast dishes.
Pairs well with the earthy flavors.
Clean and crisp, complements the bread well.
Discover the story behind this recipe
Teff is a staple grain in Ethiopian cuisine.
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