Teff Tortillas

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Teff Tortillas
Serves: 10-12 tortillas
  • 2 cups Maskal Teff® ivory flour, divided
  • 2½ cups of lukewarm water, divided
  • 1 tablespoon activated yeast
  • 2 tablespoons avocado oil
  • 2 teaspoons garlic powder
  • pinch of sea salt
  1. In a medium-sized bowl, add 1 cup of teff flour, 1 cup lukewarm water, and the activated yeast. Mix well.
  2. Cover with a paper towel. Wrap over the lip of the bowl and use a rubber band to hold in place.
  3. Let sit for 2-3 hours on the counter, or overnight for best results.
  4. When the time has passed the mixture should be bubbly, meaning the yeast is active. If there's no activity the yeast was dead or old.
  5. To the same bowl add the remaining cup of flour and 1 cup of lukewarm water. Mix well. After mixing, set about ¼ cup aside in a sealed container for later use and store in the fridge.*
  6. Adding 1 tablespoon of water at a time, stir until the consistency is thin like crepe batter. In total, I added 2½ cups of water, but it may differ with your teff.
  7. Add avocado oil, garlic powder, and salt. Mix well.
  8. Pour batter in a pitcher with a spout to make it easy to uniformly pour into the skillet.
  9. Heat a nonstick skillet over medium heat – no additional oil is necessary.
  10. Pour a 4" diameter of batter into pan. Cook for about 4 minutes on each side. When completely cooked, the tortilla should come off easily. If it's hard to flip, it's not ready. If your pan is large enough you can cook multiple tortillas at once – just don't crowd them.
  11. If you'd like, keep finished tortillas warm in a 200°F oven while you finish cooking the remaining batter.
*The saved mixture last about 2 weeks in the fridge. The next time you make tortillas, just add the mixture previously saved into a bowl with 1 cup of teff flour and 1 cup of lukewarm water. Let sit for an hour then add ¼ cup of water. Mix well and pour into a pitcher, or anything with a spout, to pour the mixture on to the pan. Makes about 6-8 tortillas.

Teff Tortilla

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The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.


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