Teff (dwarf millet) is a gluten-free very old Ethiopian culture crops. The glycemic index is low and it is rich in essential fatty acids. Teff improves endurance and athletic performance, eg in marathon runners. Very good so succeed flat breads which taste wonderful. For this I take per person 30g Teff flour in a small bowl, little Himalayan salt and a few drops of oil. Then I give double the amount of water (60 g) and stir the mass to good. Let it rest for 30 minutes and then in a 10 minutes preheated pan (not too hot, it may not burn) enter and smooth with a spatula into a round flat cakes (not too thin). Both sides until golden brown about 3-5 minutes, until when turning the flatbread has reached a certain rigidity. Enjoy the meal!
