Teff Flour Griddle Flatbread
Authentic sourdough flatbread made from teff flour, cooked on a griddle until blistered and tender for serving with stews. This African recipe (gluten free), ready in about 15 minutes, pairs teff flour, warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup teff flour
- 1/2 cup warm water
- 1/2 tsp salt
- 1/4 tsp (optional for light texture) active dry yeast
- 1 tbsp olive oil
The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a bowl, mix 1 cup teff flour, 1/2 cup warm water, 1/2 tsp salt, and 1/4 tsp active dry yeast (if using) until a sticky dough forms.
- Step 2: Cover the bowl and let rest at room temperature for 24 hours to ferment.
- Step 3: After fermentation, the dough should be bubbly and slightly sour. If not using yeast, use immediately.
- Step 4: Heat a non-stick skillet over medium heat. Lightly oil with 1 tbsp olive oil.
- Step 5: Pour 1/4 cup of dough onto the skillet and spread into a thin circle with a spatula.
- Step 6: Cook for 2-3 minutes until edges lift and surface has small holes. Flip and cook for 1 more minute.
