This delicious, gluten-free teff flour flatbread is naturally higher in protein and requires no yeast. Ready in about 10 minutes, it’s a quick and satisfying alternative to traditional bread.
Benefits of teff flour
I became interested in teff flour for a couple of practical reasons: it’s a good source of iron and it offers more protein than many common gluten-free flours. Those two things matter to me — I try to maintain healthy iron levels, and I prefer foods that help keep blood sugar steady.
Many gluten-free recipes rely on low-protein, high-carbohydrate flours and starchy binders, which can leave some people feeling tired or unbalanced after eating. If you’ve experienced that, you’re not alone.
Teff is different: it brings more protein per serving than rice or tapioca-based mixes, and that extra protein (along with adding an egg in this recipe) helps the flatbread feel more substantial and satisfying.
This flatbread is simple, quick, and versatile. It’s a great option when you want a warm, handheld bread without yeast or long rising times.
Ingredients and substitutions
- Teff flour
- Baking soda
- Sea salt
- Egg
- Olive oil
- Water
- Apple cider vinegar (or lemon juice)
When I follow a mostly gluten-free diet, I often miss bread. This quick teff flatbread satisfies that craving without relying on gluten or commercial yeast. The teff flour brings a slightly nutty, earthy flavor that pairs well with savory or sweet toppings.
Because the recipe includes an egg and a little oil, the flatbread has a pleasant texture and a boost of amino acids. If you prefer a vegan version, you could experiment with a small amount of neutral-tasting plant-based binder, but results will differ from the original.
If you enjoy this style of cooking, give it a try and adjust the seasonings or fats to suit your taste.
Recipe notes
I use whole-grain teff flour for a more pronounced flavor and higher nutrient content. If you only have refined teff, the flatbread will still work but will be milder in flavor.
More recipes with teff flour
Chewy Coconut Brownies (recipe mentioned)
Honey Teff Pancakes (recipe mentioned)
Oven-Baked Chocolate Cake For One (recipe mentioned)
Quick Teff Flour Flatbread (NO Yeast)
5 mins
5 mins
10 mins
2 servings
Lauren Goslin
Ingredients
- ¼ cup teff flour
- ⅛ teaspoon baking soda
- Few dashes sea salt
- 1 large egg
- 1 Tablespoon olive oil (or other oil you enjoy)
- 2 Tablespoons water
- ½ teaspoon apple cider vinegar (or lemon juice)
Instructions
- Heat a non-stick skillet (about 10 inches) over medium heat.
- Whisk all ingredients together until the batter is smooth and lump-free.
- Add a little coconut oil, butter, or olive oil to the warm pan and swirl to coat the surface.
- Pour the batter into the pan, forming a single large pancake-shaped flatbread.
- Cook for 2–3 minutes, until edges set and you can slide a spatula underneath without breaking it.
- Flip the flatbread carefully and cook the other side for 1–2 minutes until lightly browned and cooked through.
- Remove from the pan, slice, and serve warm. Enjoy plain or with spreads, cheeses, or savory fillings.
Notes
Nutrition facts are estimates and will vary based on brands and portion sizes.
Weight Watchers points: 5 (estimate).
For a crispier edge, cook on a slightly higher heat for the final minute, watching closely to avoid burning. If the batter seems too thick, add a splash more water; if it’s too thin, add a pinch more teff flour.
Nutrition
If you try this flatbread, please leave a star rating and a comment to let me know how it turned out for you!
