Teff has a potential to contribute to Sustainable Development Goals (SDG) of the United Nations, particularly goals number SDG1 (no poverty), SDG2 (zero hunger) and SDG3 (good health and well-being). Adding fermented-dairy products such as yogurt may have a counter-effect on the activity phytates in teff-enriched bread products. The objective of this current pilot sensory evaluation study was to evaluate whether a teff and dairy-enriched flatbread (yogurt or milk) would receive a higher acceptance among students, faculty, and staff of the College of Health Sciences at West Chester University of Pennsylvania. Texture, taste, moisture, color, and aftertaste were evaluated using a 9-point hedonic scale for a regular (0T), a Teff and Milk (TMF) enriched (15% teff dry basis), and a Teff and Yogurt (TYF) enriched flatbread samples. An 18-component questionnaire (included demographics) was administered. Fifty-nine percent of respondents were female, 41% were male, 82.5% were white, and 82% were between the ages of 18-30 years. Ninety-seven percent of them were familiar and enjoyed flatbread. There was no significant (p<0.05) difference between the scores for texture, taste, color, and aftertaste of all three bread samples. However, the moisture of the TMF bread was liked most (p<0.05). Overall, 44% of participants preferred the TMF bread followed by the TYF bread (35%) and 0T (21%). Further investigation using objective tests will help with the optimization process of the TMF and TYF.