- Prep Time:15m
- Cook Time:10m
- Total Time:55m
- Serves: 2 -4 people
- Yield: 8 rotis (6")
- 1 c Teff® (Ivory or brown) + 4 tablespoons for rolling
- 1/2 cup oat flour
- 1/2 teaspoon salt
- 1/2 cup + 2 tablespoons hot water
- 2 tbsp. vegetable oil (for brushing)
- 2 tbsp. water (for brushing)
- In a bowl, combine the flours and salt and make a well in the center.
- 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.
- Transfer to an airtight container, cover and rest at room temperature for 20-30 minutes.
- Divide the dough into 8 equal pieces. While you work with one, keep the rest covered to prevent drying out.
- 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.
- 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.
- Transfer the rolled dough to the hot skillet and brush the top side with a little water. Flip.
- Now brush the other side with a little oil. Flip.
- 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.
- 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.