Teff Roti







No Indian meal is complete without flatbreads or Rotis and these Teff Rotis are extra special, fortified with nutrition, flavor and texture. Not in the mood for Indian food? Turn into tacos, burritos, top with marinara and cheese to make flatbread pizzas, slice into triangles and serve with hummus and more! So much to do with so few ingredients!

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  1. In a bowl, combine the flours and salt and make a well in the center.
  2. Add the hot water into the flours a little at a time. Using your hands, knead gently until it forms a smooth, glistening ball of dough. You may need more or less water than listed depending on the freshness of the flours.
  3. Transfer to an airtight container, cover and rest at room temperature for 20-30 minutes.
  4. Divide the dough into 8 equal pieces. While you work with one, keep the rest covered to prevent drying out.
  5. Roll a piece of dough into a ball and dip it into some teff flour. Dust excess off and roll out on a clean, dry surface dusted with more teff flour. Turn the dough a quarter degree as you roll and dust as needed with flour to prevent sticking, but do not flip.
  6. Heat a cast iron/non-stick skillet over medium heat. Ready a small bowl of water and another bowl of vegetable oil for brushing on the side with a pastry brush.
  7. Transfer the rolled dough to the hot skillet and brush the top side with a little water. Flip.
  8. Now brush the other side with a little oil. Flip.
  9. Cook and flip in 20 second intervals 2-3 more times until you start to see brown spots and the roti smells fragrant. On the brown teff rotis you’ll see light yellow spots and on ones made with ivory teff the spots will be brown.
  10. Place cooked roti on a plate lined with a kitchen towel. Cover with the towel to keep warm and moist as you cook the other rotis. The rotis are best consumed as soon as they’re made.

Serve your Teff rotis with your favorite curry, add a little rice and a fresh Shirazi salad for a complete meal.

You can use a tortilla press to roll out the dough, in which case remember to line the top and bottom of the press with wax paper for easier removal of pressed dough.

The oat flour adds stability to the dough while rolling out, but if you’re out of oats, feel free to use all Teff flour.

Teff Roti


  • 1 cup Maskal Teff® ivory or brown flour + 4 tablespoons for rolling
  • ½ cup oat flour
  • ½ teaspoon salt
  • ½ cup + 2 tablespoons hot water
  • 2 tablespoons vegetable oil (for brushing)
  • 2 tablespoons water (for brushing)

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