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Teff’tillas

Photo: Kerri Conan

BY The Editors

PUBLISHED June 25, 2024

Teff flour is unlike anything else. When used in doughs and batters, it’s got a lot of heft and binding power, but zero elasticity; it tends to crumble. We know it from injera, where ground whole grain teff is mixed with water, fermented, and steam-cooked in a skillet into the supple, spongy, and stretchy bread of Ethiopia. These vegan teff’tillas quicken the pace, adding tofu for pliability so the batter cooks like pancakes and eats like tortillas.

 

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You can cook them up to a day ahead, cover tightly and refrigerate, then warm them a couple at a time on plates in the microwave for a minute or covered in a 400°F oven for 10 minutes. Serve them with saucy dishes, filled and rolled or folded like tacos, or by themselves with dips, spreads, or simply a dish of olive oil with flaky salt and coarse pepper.

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Teff’tillas

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