Steps

• 1

  In a large glass container, mix together the teff flour and water. Loosely cover and let sit somewhere warm to ferment overnight.

• 2

  Make the Zhoug sauce: Add the garlic, cilantro, jalapeños, salt, cardamom, cumin, red pepper flakes, olive oil, and lemon juice to a food processor. Blend until emulsified and smooth. Transfer to a serving bowl, cover, and refrigerate until ready to use.

• 3

  When ready to cook, place a cast iron skillet on the Traeger. Set the temperature to 350°F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 4

  Beat the egg and salt into fermented teff flour mixture.

• 5

  Lightly grease the hot cast iron skillet with oil. When the oil is hot, pour a small amount of batter in the pan, then immediately tilt the skillet to distribute the batter (be careful, the handle will be very hot!). Cook until the top is firm, then flip and cook on the other side. Remove from the pan and repeat with the remaining batter.

• 6

  Serve the flatbread immediately with the Zhoug sauce for dipping, or allow to cool, then store between layers of parchment. Enjoy!