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Recipes / Teff’tillas

Teff’tillas

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.

Photo: Kerri Conan
Photo: Kerri Conan
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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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