Soft Teff Tortillas




15 x 6-inch tortillas


15 x 6-inch tortillas

This recipe makes delicious soft flour tortillas. You can make the dough and keep it in your fridge for several days, rolling and cooking only what you need. They also freeze well. You can find the psyllium husk powder online, and a favorite brand is Viva Naturals.

Print Recipe


In a large bowl, add the water and whisk in the psyllium powder. Let mixture sit for 10 minutes, so that the psyllium can fully rehydrate and form a thick gel.

In the bowl of a stand mixer, add the teff flour blend, baking powder, and sea salt, mixing well with a clean whisk or fork. Add the reserved psyllium gel and olive oil and beat on medium speed until the dough is well kneaded and silky. Depending on your mixer this could take around 5 minutes or so and may need to be medium or medium high speed. Let the dough stand for 15 minutes. This will make the dough less sticky and easier to work with. You can also refrigerate it at this point in a zip-top bag for up to 2 days and roll out the chilled dough when ready.


Divide the dough into 15 equally sized pieces and flatten into small disks.

On a floured surface (a silicone baking mat works the best!), take a ball of dough and gently roll with a rolling pin. You don’t want to push too hard, as it can tend to rip the dough.

Using gentle pressure and continuing to lightly flour the dough as you roll can help the dough roll out easily. It’s a very forgiving dough, so if it tears, just re-roll it.

As you’re rolling it out, flip it over and dust again with a little more flour. It will be easier to lift it from the rolling mat to cook it. Try to roll out the tortillas as thin as possible, aiming for 6-inch circles.

Repeat with remaining dough, or roll out a couple at a time and while those are cooking, roll out more. This can keep the rolled uncooked tortillas from sticking to each other before cooking.

As a side note, because this dough is so forgiving, you can patch any holes or tears easily with a tiny piece of dough (even once it is transferred to the skillet).


To cook the tortillas, heat a large cast iron griddle or skillet over medium heat and lightly grease. It is easiest to work with a heavy griddle or skillet with short sides. Carefully place the rolled tortillas onto the hot skillet.

The tortilla will start to puff up a bit, which is good. When the bottom of the tortilla has some brown spots, flip it and cook until the second side is browned in spots and the tortilla looks cooked around the edges. If the tortillas are puffing up too much, you can gently press down on it with the backside of a spatula. Each tortilla should take about 2 to 4 minutes to cook per side. If this is taking a long time, you can increase the heat. If the pan starts smoking or cooking the tortillas too quickly, you can adjust the heat down a bit.

Transfer the cooked tortillas to plate and continue with the remaining tortillas, adjusting the heat as needed. You can cover them with a towel if you want to keep them warm.

If you’re not eating them all right away, you can place the extras in a zip-top bag and refrigerate or freeze for later use.

You can make larger tortillas with this dough, but it takes a little practice to get them into the pan without them tearing. It can be done though, and it is possible to make burrito-size tortillas. You will need a large round griddle for those.


2 cups water, room temperature

20 grams psyllium husk powder (preferably fine ground)

360 grams Maskal Teff flour blend (without xanthan gum)

1 teaspoon baking powder

1 teaspoon fine sea salt

¼ cup olive oil

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