By Jason Fullilove
Jason Fullilove pairs traditional African teff flatbread with Middle Eastern zhoug sauce for an out-of-this-world flavor combination.
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|1 1/2 Cup||teff flour|
|1 3/4 Cup||water|
|1/2 Teaspoon||kosher salt|
|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|
|As Needed||neutral oil, for greasing|
In a large glass container, mix together the teff flour and water. Loosely cover and let sit somewhere warm to ferment overnight.
1 1/2 Cup teff flour
1 3/4 Cup water
Make the Zhoug sauce: Add the garlic, cilantro, jalapeños, salt, cardamom, cumin, red pepper flakes, olive oil, and lemon juice to a food processor. Blend until emulsified and smooth. Transfer to a serving bowl, cover, and refrigerate until ready to use.
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
When ready to cook, place a cast iron skillet on the Traeger. Set the temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
Beat the egg and salt into fermented teff flour mixture.
1/2 Teaspoon kosher salt
1 large egg
Lightly grease the hot cast iron skillet with oil. When the oil is hot, pour a small amount of batter in the pan, then immediately tilt the skillet to distribute the batter (be careful, the handle will be very hot!). Cook until the top is firm, then flip and cook on the other side. Remove from the pan and repeat with the remaining batter.
As Needed neutral oil, for greasing
Serve the flatbread immediately with the Zhoug sauce for dipping, or allow to cool, then store between layers of parchment. Enjoy!