Baked Teff Flatbread with Zhoug Sauce

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  Mix the teff flour with 1-3/4 cups water in a glass container. Loosely cover and leave it somewhere warm to ferment overnight.

  Ingredients

  • 1 1/2 Cup teff flour

  • 1 3/4 Cup water

• 2

  When ready to cook, set Traeger to 350°F and preheat, lid closed for 15 minutes. While the grill preheats, place a cast iron skillet directly on the grill grate.

  

  Grill: 350 ˚F

• 3

  Beat egg and salt into fermented teff mixture. Lightly oil cast iron skillet. When the oil is hot, put in a small amount of batter in the pan, then immediately turn the skillet around so that it forms a thin flatbread.

  Ingredients

  • 1/2 Teaspoon salt

  • 1 Whole egg

  • As Needed olive oil

• 4

  Cook slowly on one side until it has firmed up then flip. Serve right away, or allow them to cool, then store between layers of parchment.

• 5

  For the Zhoug Sauce: Place all ingredients into the bowl of a food processor and blend until emulsified and smooth in texture. Enjoy by dipping your flatbread into the sauce.

  Ingredients

  • 4 Medium garlic, roughly chopped

  • 2 Bunch fresh cilantro, roughly chopped

  • 2 Whole jalapeño, stemmed and seeded

  • 1 Teaspoon kosher salt

  • 1 Teaspoon ground cardamom

  • 1 Teaspoon ground cumin

  • 1/2 Teaspoon red pepper flakes

  • 3/4 Cup extra-virgin olive oil

  • 1 lemon, juiced