Teff Roti

Instructions

Knead

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, and 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.

Roll

1. Divide the dough into 8 equal pieces. While you work with one, keep the rest covered to prevent drying out.
2. Roll a piece of dough into a ball and dip it into some Teff® flour. Dust excess and roll out on a clean, dry surface dusted with Teff® flour. Turn the dough a quarter degree as you roll and dust as needed with flour to prevent sticking, but do not flip.

Cook

1. 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.
2. Transfer the rolled dough to the hot skillet and brush the top side with a little water. Flip.
3. Now brush the other side with a little oil. Flip.
4. 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 the Ivory Teff® Rotis, the spots will be brown.
5. 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.