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These gluten-free teff flatbreads are very easy to make and provide an easy, healthy and delicious bread solution. They are also yeast-free which is a bonus if you also need to avoid yeast. We love these delicious flatbreads and they can be used instead of pitta bread or chapatis. We add cumin seeds to this recipe as it enhances the taste of these flatbreads, but you can easily make them without the cumin. You can use these gluten-free teff flatbreads to dip into hummus or to serve with with an onion, tomato and cucumber salad or to mop up your curry.

Finding tasty and healthy gluten-free bread in the supermarkets is a very difficult and probably the biggest challenge that accompanies going gluten-free. Most shop bought gluten-free options are full of gums, acids, emulsifiers, sugars and yeast which may not be helpful when trying to heal a damaged gut. Making your own flatbreads will ensure they are fresh and free of any unwanted added extras.

The Power of Teff

Teff is a highly nutritious ancient grain from Ethiopia that is naturally gluten-free. It is part of the lovegrass family and is a very tiny grain. It is a good choice if you are looking for a grain that gives slow release energy. Teff is high in resistant starch, a recently discovered type of fibre that can benefit glucose control, weight management, and colon health. It is thought that 20-40% of the carbohydrates in teff are resistant starches. It contains 13% protein and is rich in some important amino acids including methionine, leucine, isoleucine and valine. Teff is the grain with the highest amount of calcium. 100 grams of teff provides 194mg of calcium which is very helpful for those needing to find clever ways to boost up their calcium intake.

Here are the details...
Print Recipe
Servings Prep Time
flatbreads 10 minutes
Cook Time Passive Time
4 minutes 20 minutes
Servings Prep Time
flatbreads 10 minutes
Cook Time Passive Time
4 minutes 20 minutes
Here are the details...
Print Recipe
Servings Prep Time
flatbreads 10 minutes
Cook Time Passive Time
4 minutes 20 minutes
Servings Prep Time
flatbreads 10 minutes
Cook Time Passive Time
4 minutes 20 minutes
Ingredients
Units
Instructions
  1. Soak the flax seeds in the water for 20-30 minutes. This flax seeds water helps to bind the mixture.
  2. Combine the brown rice flour, teff flour, water, flax seeds, cumin seeds and salt in a large bowl until it makes a nice firm dough.
  3. Divide the mixture into 6 pieces and form into 6 balls.
  4. Take two pieces of parchment paper, some additional brown rice flour and a rolling pin. Place one dough ball between the two pieces of parchment paper, ensuring they are well floured.
  5. Use the rolling pin to roll the dough in between the two pieces of parchment paper until it is flat and an even thickness of about ¼ cm.
  6. Very gently place the flat bread onto a cast iron frying pan or directly onto a cast iron hob/griddle using a fish slice and cook for a couple of minutes on either side until brown.
Recipe Notes

To get the most out of this recipe please ensure the cast iron frying pan is incredibly hot. If you are lucky enough to have a range cooker (such as an aga) then you can place the flat breads directly onto the hot cast iron hob which gives them a lovely slightly singed taste and look.

You can buy Teff flour from here.

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