Teff flour can be found at natural foods stores or African/Middle Eastern stores. From “The Best International Recipes,” by Cook’s Illustrated, makes 4 flatbreads.
Ingredients
2 cups all-purpose flour
1/2 cup teff flour, or whole wheat or rye flour
1/2 teaspoon salt
1 scant teaspoon baking powder
1 scant teaspoon baking soda
2 cups water
6 tablespoons juice from two lemons
2 teaspoons vegetable oil
Directions
Whisk flours, salt, baking powder and baking soda in a medium bowl. Add water and lemon juice, and whisk until smooth. Heat 1/2teaspoon of the vegetable oil in a 12-inch nonstick skillet over low heat. Pour 3/4cup batter into skillet and swirl to coat bottom of pan. Cover and cook until small bubbles appear on the surface, flatbread springs back when pressed, and bottom is lightly browned, about 8 minutes. Slide flatbread onto a large plate, cover with plastic wrap and repeat with remaining oil and batter 3 more times. Breads can be held at room temperature for up to 4 hours; serve warm or at room temperature. (They can be cooled, transferred to a zipper-lock bag and refrigerated up to 2 days. Wrap breads with a damp towel and reheat in microwave on high until warm and softened, 30-60 seconds.)
