I actually made these a few weeks ago but didn't get around to writing it up at the time. The flatbreads are like a cross between a crumpet and a galette style pancake.

Traditionally they are made using Teff Flour which appears to be naturally gluten free. There are several versions of the recipe which use a mixture of plain flour with some gluten free flours so I decided to try my own version. Originally I used a cup of plain flour with 2 tablespoons each of the other flours but the mixture came out a bit stretchy after fermenting so the version below has the amounts adjusted to reduce the amount of wheat flour to make the mixture less stretchy.

• ½ cup plain flour
• ½ tbs fine cornmeal
• ½ tbs buckwheat
• yeast
• salt
• 1 tsp sugar
• 1.5 cups water

Method

Whisk everything together, cover with clingfilm and leave in the fridge overnight. In the morning, take the batter out of the fridge and allow to reach room temperature.

Heat up any lightly oil a frying pan. Spoon in some of the mixture and spread to form a thin pancake.

When it has cooked on one side, flip it over to cook the other side. Continue until all the batter has been used. To serve, return one of the pancakes to the pan, add the filling, roll up and reheat.