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Taita (Eritrean Flatbread)
Taita (Eritrean Flatbread) is a traditional Eritrean recipe for a classic yeasted flatbread made from a mix of whole wheat flour, self-raising flour and cornmeal (polenta). The full recipe is presented here and I hope you enjoy this classic Eritrean version of: Eritrean Flatbread (Taita).
prep time
20 minutes
cook time
55 minutes
Total Time:
75 minutes
Additional Time:
(+60 minutes proving)
Makes:
10
Rating: 
Tags : Bread RecipesBaking RecipesEritrea Recipes
Taita (also Tayta) is the Eritrean name for the flatbread that's known as
Injeera in Ethiopia. Just like injeera it's made from teff, though wheat flour and white maize meal are sometimes added.
Ingredients:
600g teff flour
100g whole-wheat flour
100g cornmeal (polenta)
1 tbsp dry, active, yeast
860ml water
Method:
Mix all the ingredients together to form an elastic dough. Leave to rest in a large bowl for an hour, until the batter rises and becomes stretchy. Stir the batter at this point then take 500ml of batter at a time, add 120ml water and whip in a blender.
Cook 120ml batter per taita in a dry non-stick frying pan (25cm) over medium-high heat. Swirl the batter to spread as thinly as possible (it should be no thicker than 3mm). The taita is cooked when bubbles appear all over the top (do not flip over). Lay each taita on a warm, clean, towel then stack in a covered dish to keep warm.
To serve, lay a few taita on a plate and ladle stews or soups over the top.
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