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. 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.
