Step 1

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

Step 2

In a small bowl, stir together the teff flour, flaxseed meal, and optional salt. Add the water, stirring until blended. Let sit for 15 to 20 seconds to thicken slightly.

Step 3

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 7x5 inches / 17.5x2 cm)

Step 4

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.

Step 5

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 6

Transfer naan to a cooling rack to cool slightly (or completely, if planning to store for later). Eat and enjoy!