Vegetable oil (like grapeseed or sunflower), for cooking
Instructions
Put the tofu and flour in a food processor and let the machine run until a smooth puree forms. (Or use a whisk and a large bowl to mix the batter by hand.) Scrape the sides of the work bowl, add 2 tablespoons water and pulse a few times. You want the batter to plop easily from a spoon but not yet become pourable. If necessary, add more water 1 tablespoon at a time, pulsing (or whisking) and checking in between additions, until you get that consistency.
Line a serving plate with a clean towel and have another towel handy. Put a large non-stick, carbonized steel, or cast-iron skillet or griddle over medium heat. When it’s hot, add a few drops of oil to pan and spread it around into a thin layer. Working in batches, spoon in about 1/4 cup of batter for each flatbread, working quickly with the back of the spoon to spread the batter as thinly as you can without tearing the bottom. (They’ll be about 6 inches across.)
Cook until the top of each teff’tilla dries and bubbles form, 3 to 5 minutes. Flip and cook until the bottom is darkened, and the bread feels firm to the touch, another 3 to 5 minutes. As they finish, transfer them to the prepared plate and loosely cover with the towels to keep warm. Repeat until all the batter is cooked and eat right away. (Or refrigerate and reheat as described in the recipe note.)
— Recipe developed by The Bittman Project for Bob’s Red Mill