Place teff flour, 2 cups of all-purpose flour, salt, and baking powder in a large bowl and stir to combine. Set aside.
Measure out the remaining 3 cups all-purpose flour into a separate bowl and set aside.
In the bowl of a stand mixer fitted with the hook attachment or a large mixing bowl, place the yeast and honey; add the warm water and wisk to combine. Let this sit for about 5 minutes. The yeast should rise to the surface and create a fluffy film.
Add the oil and butter to the yeast mixture. Break up the butter by adding in spoonfuls, then slowly stir in the teff flour mixture little at a time.
Using the remaining 3 cups of all purpose flour, continue adding and stirring until the mixture pulls away from the sides and a soft dough forms. The dough will be sticky.
If mixing by hand, use the remaining flour to transfer the dough to a flat surface and knead until the dough springs back immediately when pressed with a finger and doesn’t tear when you pull it gently. You may need more flour or you may not use all of it.
If mixing with a stand mixer, continue adding flour until the dough pulls away from the sides and forms a ball in the middle. You may need more flour or you may not use all of it. Set to medium-low speed until the dough springs back immediately when pressed with a finger and doesn’t tear when you pull it gently. This could take 10-20 minutes.
Grease a large bowl and place the dough in it, turning over once. Cover with plastic wrap and let sit in a warm place for about an hour and a half—maybe two hours, until doubled.
Punch dough down, and on a floured surface, drop rosemary into the middle a tbsp at a time and knead into the dough until even. Roll out to a 9×11” rectangle. Divide into pieces about 2×2”. Roll into balls and place on baking sheets. Cover with plastic wrap and let sit in a warm place until doubled, this could take anywhere from 45-90 minutes or maybe more.
Preheat the oven to 350°.
Gently brush the tops with egg white and bake for 30-40 minutes, or until golden brown.
1 cup brown Maskal Teff flour
5 cups all-purpose flour
1 envelope active dry yeast
1 tbsp honey
1 tsp baking powder
1 ½ tsp salt
6 tbsp very soft butter
2 tbsp olive oil
2 cups warm water (110℉)
4 tbsp diced rosemary
1 egg white
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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. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.
