2 Ingredient Teff Naan (High Protein)

My high protein 2 ingredient teff naan is the perfect bread for marathons and marathon length days! Made with finely ground teff grain (native to Ethiopia), this naan is fast and easy to make in a skillet (NO ROLLING!), vegan, oil-free and gluten-free.

Fast Easy Naan Made with Teff Flour

It has been several months since I shared my recipe for 2 ingredient millet naan.

I have been making and eating it a lot. Make that A LOT! Given the many bags of gluten-free flours in my freezer, I decided it was time to experiment with one of my other favorites: teff flour. It only took a few tries to get the proportions right, and the results are equally delicious, filling and all around wonderful as the millet naan.

Introducing 2 Ingredient Teff Naan. It’s the perfect flatbread to make and enjoy in few than 10 minutes (total!).

Just like the millet naan, this teff naan is ridiculously easy to prepare. The steps can be summed up as follows:

1. Stir
2. Spread (No rolling! Plop the batter in a skilllet and spread with a spatula)
3. Cook (No oven, no fuss, no oil)

Make the naan recipe plain, or fancy it up with added flavors (see notes for suggestions).

Recipe Benefits

• High protein (7.5 grams per serving)
• Only 2 ingredients
• Only 5 to 6 minutes to make (total time)
• No leavening (i.e., no baking powder, no baking soda, no yeast)
• No oven / no baking
• No rolling (no rolling pin or floured surface to clean up!)
• No yogurt/ yoghurt of any kind (non-dairy or dairy greek yogurt)
• Vegan (egg-free, dairy-free)
• Gluten-free
• Nut-free
• Oil-free (no vegetable oil, melted butter, ghee, or olive oil needed)
• High fiber (5 grams per naan)
• No all purpose flour or self-raising flour / self-rising flour

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Teff flour
• Flaxseed meal (I prefer golden flaxseed meal)

You will also need some water to bind the two ingredients into a batter. I use filtered tap water, but you can use what you prefer.

Salt is optional. I typically add a pinch (roughly 1/8 tsp salt) to enhance the flavor of the bread, but it is up to you.

Benefits of Teff and Teff Flour

Teff is an ancient grain, native to Ethiopia. It is the smallest of all grains. It is gluten-free, and one quarter cup of dry teff grain has 7 grams of protein, 4 grams of dietary fiber, and a host of other vitamins and nutrients including, calcium, iron, magensium, and vitamins A, B and C.

Teff is a northeast African mainstay. It is prepared in multiple ways, but is very often ground into a flour an fermented to make injera, a spongy sourdough flat bread that is soft, porous and thin like a pancake. Long distance runners from Ethiopia and Eritrea credit their health and stamina to eating injera and other forms of teff.

Teff varies in color, from very light to dark brown, and has a mild, slightly nutty flavor with hints of malt. I love it because it never, ever has a bitter aftertaste. It tastes amazing with both savory and sweet accents and accompaniments.

Step by Step Directions

Note that the complete directions are also in the recipe card below.

Step One: Preheat the Nonstick Skillet

Place a nonstick skillet (preferably ceramic nonstick, or seasoned cast iron) over medium heat to preheat.

Step Two: Mix the Naan Batter

In a small bowl, stir together the teff flour,  flaxseed meal, and optional salt.

Stir in the water until blended. Let sit for 15 to 20 seconds to thicken slightly. It will be somewhere between a loose dough and a thick batter.

Step Three: Spread the Batter

Scrape the batter into the center of the preheated skillet. Using the back of a spoon or small spatula, immediately spread the batter into an oval shape of even thickness (about 7×5 inches / 17.5×2 cm).

Step Four: Cook the Naan

Increase the heat to medium high heat and cook the naan for about 60 to 90 seconds (watch closely) until the top side appears dry (it will look lighter brown / grayish) , a spatula is easily slid underneath, and there are some darkened spots on the bottom side.

Slide a spatula underneath the naan and flip over. Cook for about 2 to 3 minutes longer until the other side is darkened in multiple spots and easily moves in the skillet (not sticking).

Step Five: Cool the Teff Naan

Transfer the naan to a cooling rack to cool slightly (or completely, if planning to store for later).

If desired, sprinkle the finished naan with some chopped fresh cilantro or parsley leaves.

Taste & Texture of Teff Naan

Teff naan is hearty, soft and pliable, so you can bend and fold it with ease. It is perfect for topping with open-face sandwich elements, or for serving alongside your favorite soups, stews, curries, and salads.

Teff flour delivers a mild, nutty flavor to the naan. It taste best when it is eaten warm or cooled (not cold).

Tips for Success and Variations

• Use a Nonstick Pan: It is is very important to use a nonstick skillet to cook the naan. The batter will stick like crazy if you use a regular skillet. You can use a well-seasoned cast-iron skillet or one of the many options for healthy ceramic nonstick skillets that are now available for purchase.
• Spread Batter in Very Warm Non-Stick Skillet (almost hot!): It is also very important to heat the skillet over medium heat until it is very warm/ almost hot. A drop of water should bounce off the surface of the frying pan when it is warm enough. The batter will stick if spread into a cold skillet.
• Flip the Naan When the Top Side Looks Dry: The naan is typically ready to flip over when the top side appear dry. Slide a spatula / pancake turner underneath; the bread should release easily. If not, continue cooking.
• Flavor Variations: This gluten free naan bread can be varied by adding different spices or aromatics (e.g., cumin, curry powder, garlic powder or minced fresh garlic, onion powder), some mix-ins (e.g., sesame seeds, chopped green onions, or minced chilies) or fresh herbs (e.g., chopped fresh cilantro, basil, or rosemary). You can also take the teff bread in a sweet direction by adding sweet spices such as cinnamon, ginger, allspice, or a combination of spices.

How to Serve 2 Ingredient Teff Naan

You can serve the teff naan as you would any other flatbread, alongside curries, stews, chilis, soups and entries.

Since the naan is flexible, you can also use it a sandwich wrap (taco style; it is challenging to roll it into a spiral), filled or spread with your favorite fillings (both sweet and savory).

FAQ

• What is the best way to store the Teff Naan? Store the cooled naan in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months. 
• How can I rewarm the naan? The naan can be rewarmed in medium-high skillet (about 15 second per side) or in the microwave (roughly 15 to 20 seconds on HIGH).
• Can I Double or Triple the Recipe? Yes! You can multiple the ingredients by the number of naan you would like to make (e.g., 2, 3, 4, etc.). Store any extra naan as described above.
• Is there an alternative to using teff flour? For best results, use teff flour for this particular recipe. I tested the ratios of flaxseed meal and water specifically for teff flour, so the proportions may be different with other flours.
• What can I use in place of flaxseed meal? You can substitute an equal amount of finely ground chia seeds can be used in place of the flaxseed meal.
• Can I use this as a pizza crust? Yes! I recommend (1) doubling the recipe for a slightly larger crust that can still be made in a skillet; (2) spreading the batter into a round shape (rather than oval); and (3) cooking on medium heat (rather than medium-high) until just set (not browned). The crust can be stored in an airtight container or bag until ready to use (see general storage directions above).

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