Teff and Chickpea Flour Bread – Ilaria Moretti

Preparation

In a bowl, mix 50 g of Teff flour, 80 g of water, and ½ teaspoon of salt. Mix well and set aside, covering the bowl with a kitchen cloth and placing it in an open bag. Let it rest for at least 48 hours, but it can be left for up to 5–7 days, similar to injera, an Ethiopian bread made with Teff flour.

Once the starter is ready, mix it with 2 tablespoons of ground flaxseeds and 250 g of chickpea flour. If necessary, add a little water; the dough should be thick but not solid.

Preheat the oven to 50°C (122°F) and then turn it off. Place the dough in the switched-off oven and let it rise for 4–5 hours.

After the fermentation, transfer the dough into a loaf pan and bake at 180°C (356°F) for one hour. Test with a skewer if needed, and continue baking for another 15 minutes after removing it from the pan.

It is important to monitor the oven, as temperature variations may cause the bread to burn on the outside while remaining undercooked inside.