Whole Wheat and Teff Blend
A sturdy version using a mix of whole wheat flour and brown teff for a nutty flavor.
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Ingredients
- 2 cups Whole wheat flour
- 1 cup Brown teff flour
- 1 teaspoon Active dry yeast
- 3 1/2 cups Warm water
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 tablespoon Lemon juice(optional)
- 1 teaspoon Vegetable oil
Instructions
- 1
In a large mixing bowl, whisk together the whole wheat flour and brown teff flour until well combined.
- 2
Dissolve the yeast in 1/2 cup of warm water and let it sit for 5 minutes until frothy, then add it to the flour mixture.
- 3
Gradually add the remaining 3 cups of water while whisking constantly to ensure a smooth, thin batter with no lumps.
- 4
Cover the bowl with a clean cloth and let the batter ferment at room temperature for 24 to 48 hours to develop the traditional sour flavor.
- 5
Just before cooking, stir in the baking powder, salt, and lemon juice to the fermented batter to help create the 'eyes' or bubbles.
- 6
Heat a non-stick skillet or crepe pan over medium-high heat and lightly brush with a tiny amount of vegetable oil.
- 7
Pour about 1/2 cup of batter in a circular motion starting from the outside of the pan moving inward, then cover with a lid immediately.
- 8
Steam for 1 to 2 minutes until the top is dry and full of small holes; do not flip the bread, simply slide it onto a plate to cool.
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