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Baked Teff Flatbread with Zhoug Sauce

Prep Time

5 Minutes

Cook Time

10 Minutes

Effort

Pellets

Hickory

Jason Fullilove is combining traditional African teff flatbread with Middle Eastern Zhoug sauce for an out-of-this-world flavor combination.

Ingredients

How many people are you serving?

4

Units of Measurement:

Flatbread

  • 1 1/2 Cup teff flour

  • 1 3/4 Cup water

  • 1/2 Teaspoon salt

  • 1 Whole egg

  • olive oil

Zhoug Sauce

  • 4 Medium garlic, roughly chopped

  • 2 Bunch fresh cilantro, roughly chopped

  • 2 Whole jalapeño, 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

  • 1 lemon, juiced

Steps

  • 1

    Mix the teff flour with 1-3/4 cups water in a glass container. Loosely cover and leave it somewhere warm to ferment overnight.

    Ingredients

    • 1 1/2 Cup teff flour

    • 1 3/4 Cup water

  • 2

    When ready to cook, set Traeger to 350°F and preheat, lid closed for 15 minutes. While the grill preheats, place a cast iron skillet directly on the grill grate.

    Grill350 ˚F

  • 3

    Beat egg and salt into fermented teff mixture. Lightly oil cast iron skillet. When the oil is hot, put in a small amount of batter in the pan, then immediately turn the skillet around so that it forms a thin flatbread.

    Ingredients

    • 1/2 Teaspoon salt

    • 1 Whole egg

    • As Needed olive oil

  • 4

    Cook slowly on one side until it has firmed up then flip. Serve right away, or allow them to cool, then store between layers of parchment.
  • 5

    For the Zhoug Sauce: Place all ingredients into the bowl of a food processor and blend until emulsified and smooth in texture. Enjoy by dipping your flatbread into the sauce.

    Ingredients

    • 4 Medium garlic, roughly chopped

    • 2 Bunch fresh cilantro, roughly chopped

    • 2 Whole jalapeño, 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

    • 1 lemon, juiced