Quick Teff Flour Flatbread (NO Yeast) – This delicious, gluten-free flatbread recipe is made with teff flour, and it comes together in about 10 minutes!
Teff flour is awesome
I initially became interested in teff flour for two main reasons.
One, it’s high in iron, and I’m forever trying to keep mine up. Two, it’s high in protein (for a grain), and I’m forever trying to keep my blood sugar balanced.
Stop me if I’ve said this before, but has anyone else had blood sugar issues when eating gluten-free?
The thing is, many gluten-free recipes are made with low protein/high carb flours (rice, cassava, sorghum…) and starches (tapioca, arrowroot…), which is no bueno for persons like myself.
I remember when I first tried eating gluten-free for funsies, and I’d consistently be tired within mere minutes of eating.
Long story short, I came to discover some type of intolerability (word?) on my part, and that I must have protein to balance out my carbs.
That brings me full circle back to teff flour and this recipe.
Given that I’m currently on the gluten-free bandwagon for health reasons, I’ve been experimenting with various flours. At the top of my experiment list is bread.
Oh, I miss bread! I’ve given it all up for the time being in the name of being pain-free.
Henceforth, I make this scrumptious flatbread on occasion to quell the starch beast!
Not only do I use teff flour, which has a naturally higher protein count, but this recipe also includes an egg for even more aminos.
Even little Mickie got down with this recipe, eating it in her birthday suit on a hot day.
If this recipe suits your way of eating, I hope you give it a shot!
If you want more teff flour recipes, check out some of my other favorites:
Chewy Coconut Brownies
Honey Teff Pancakes
Oven-Baked Chocolate Cake For One
Quick Teff Flour Flatbread (NO Yeast)
Ingredients
- 1/4 cup teff flour
- 1/4 tsp baking soda
- few dashes sea salt
- 1 large egg
- 1 Tbsp olive oil (or other you enjoy)
- 2 Tbsp water
- 1 tsp apple cider vinegar
Instructions
- Heat a non-stick skillet (about 10 inches) over medium heat.
- Whisk all of the ingredients together until you have a smooth batter.
- Add some coconut oil or butter to the pan (enough to spread around) in the warm pan.
- Pour the batter into the pan in the style of a large pancake.
- Cook 2-3 minutes or until you can get a spatula under it and it holds together.
- Flip the flatbread.
- Cook the other side for another 1-2 minutes.
- Remove, slice, and enjoy!
Notes
Nutrition
Notes:
This is the skillet I use to cook my flatbread.
Some of the items I use to make this recipe include:
Fay says
Do you think I could use a chia or flax seed egg?
Looking forward to trying this.
Lauren says
Hi Fay,
I think that would work, but I’m not certain. I’ve tried it with a combination of applesauce and water, which worked.