Directions:
Preheat the oven to 475°F. Line two baking sheets with parchment paper.
In a bowl, combine the teff flour, oat flour, and salt.
Add the water and olive oil to the dry ingredients, and mix with a wooden spoon until the dough comes together.
Transfer the dough to a clean work surface and knead briefly— just until it forms a ball, about 1-2 minutes.
Divide the dough into approximately 8 equal-sized pieces.
Lightly dust your work surface with teff flour. Form one piece of dough into a ball, then roll it out as thin as possible into a rough circular shape; it should be about the thickness of a saltine cracker. Prick the surface of the dough with a fork to prevent it from rising. Transfer the matzah round onto your lined baking sheet, and continue to roll out the remaining dough. Avoid overcrowding your baking sheets, and use a third sheet if needed.
Bake for 9-10 minutes, or until golden brown at the edges and firm to the touch.
Allow to fully cool, then store in an airtight container for up to 1 week.
Notes:
This matzah is firmer and denser than store-bought gluten-free varieties, but it has great flavor and a delicate texture. It makes for an excellent cracker-like bread and can also be used to make homemade gluten-free matzah meal.
1¼ cups (168 g) Ivory Teff flour
1¼ cups (155 g) oat flour
1 tsp sea salt
¾ cup water, at room temperature
2 Tbsps olive oil, or your preferred oil
Rolling pin
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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of teff recipes from breakfasts to desserts.
