Teff Flatbreads with Tomato White Beans

Name: Teff Flatbreads with Tomato White Beans
Total time: 65 min
Yield: 2 servings
Ingredients: 50 g Brown teff flour; 170 g All-purpose flour; 1 tsp Baking powder; 245 ml Water; 1.5 tbsp Neutral cooking oil; 0.5 tsp Salt; 400 g Canned white beans; 300 g Tomato; 100 g Onion; 100 g Kale; 2 cloves Garlic; 10 g Fresh ginger; 0.5 tsp Ground coriander

Speckled teff-and-wheat skillet breads accompany white beans and kale in a gingery tomato sauce; a straightforward, unfermented bread-and-bean supper.

65 minutes · Medium · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Brown teff flour50 g
All-purpose flour170 g
Baking powder1 tsp
Water245 ml
Neutral cooking oil1.5 tbsp
Salt0.5 tsp
Canned white beans400 g
Tomato300 g
Onion100 g
Kale100 g
Garlic2 cloves
Fresh ginger10 g
Ground coriander0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat. These mixed-flour breads are not gluten-free.

Method

Mix and rest a quick dough

Mix the teff flour, 150 g of the wheat flour, baking powder and 0.25 tsp salt in a bowl. Add 1 tbsp oil and 135 ml water. Knead for 2–3 minutes to form a soft dough; work in up to 10 ml additional water only if dry. Cover and rest for 15 minutes. Reserve the remaining 20 g wheat flour for rolling. Do not taste raw dough.

Prepare the beans and vegetables

Drain and rinse the 400 g can of white beans; expect about 240 g drained beans. Peel and finely chop the onion, garlic and ginger. Core and chop the tomatoes. Wash the kale, remove its tough stalks and slice the leaves into short ribbons.

Simmer the bean pot

Heat the remaining 0.5 tbsp oil in a lidded saucepan over medium-low heat. Soften the onion for 6–8 minutes, then add garlic, ginger and coriander for 1 minute. Add tomatoes, the remaining 100 ml water and 0.25 tsp salt. Simmer uncovered for 10 minutes. Fold in the beans and kale, cover and cook for 7–8 minutes until the kale is tender and the beans are piping hot. Uncover briefly if the sauce is watery, then keep warm.

Roll and pan-cook four breads

While the sauce simmers, divide the dough into four equal pieces. Lightly dust the surface with some of the reserved flour and roll each piece to a 16–17 cm round, about 4 mm thick, using only enough flour to prevent sticking. Heat a heavy dry frying pan over medium heat. Cook each bread for 2–3 minutes per side, until brown spots appear and the centre is set with no sticky raw dough. Lower the heat if the surface darkens before the middle cooks. Stack under a clean towel.

Serve together

Divide the tomato white beans between two bowls and serve two warm breads per person alongside. Any unused dusting flour can be discarded; do not add it to the finished sauce.

These rolled, baking-powder flatbreads are an unfermented home-kitchen alternative, not injera. Brown teff supplies flavor while wheat makes the dough easier to roll.

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