Teff Rotli
Teff is a relatively unknown grain in my circle of friends and family. I discovered this unique grain months ago at a nut market in Randburg and it’s fascinated me ever since.
The grain is small, a little bigger than mealie meal but round and brown in appearance. The white teff flour is something I discovered in Pick n Pay recently but it’s absolutely perfect for me. I have for a very long time been eating teff rotli at lunch time.
I generally don’t eat more than two at a time more than twice a week. The reason why is because Teff is very high in starch.
Fun facts: Teff is the world’s smallest grain. It tops the charts in terms of the amount of calcium contained in a single grain. It is considered an ancient grain and is gluten free. Teff has a nutty flavour and in Ethiopia it’s commonly used in a flatbread called Injera. There are over 70 g of starch in 100 g of teff.
Ingredients
Ingredients
1 cup Teff flour
3/4 cup water
1 cup milk
1 tbsp melted butter
2 eggs
1/2 tsp salt
Method
If you’re thinking of substituting the egg in this recipe. It won’t work. Blend all of the above ingredients together and refrigerate the batter overnight or for two hours.
Heat a crepe pan or a large non-stick pan and dip some paper towel in oil. Give the pan a wipe.
Add 1/4 cup of water to your batter and stir well.
Pour 1/3 of a cup of batter in the middle and give the pan a swirl to make sure the batter covers the entire pan evenly.
Turn the rotli once only, treating it like a pancake.
Serve warm. The rotli will last 2-3 days in the fridge and can be frozen and eaten at your leisure for up to 1 month.
