We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the Privacy Policy.
Jason Fullilove pairs traditional African teff flatbread with Middle Eastern zhoug sauce for an out-of-this-world flavor combination.
1 1/2 Cup teff flour
1 3/4 Cup water
1/2 Teaspoon Kosher salt
1 large egg
4 Medium garlic cloves, roughly chopped
2 Bunch fresh cilantro, roughly chopped
2 Whole jalapeños, 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
Juice of 1 lemon
neutral oil, for greasing
1 1/2 Cup teff flour
1 3/4 Cup water
4 Medium garlic cloves, roughly chopped
2 Bunch fresh cilantro, roughly chopped
2 Whole jalapeños, 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
Juice of 1 lemon
: 350 ˚F
1/2 Teaspoon Kosher salt
1 large egg
As Needed neutral oil, for greasing