Follow these steps for perfect results
white teff flour
brown teff flour
white teff flour
divided
water
water
divided
vegetable oil
optional
Mix 1/2 cup white teff flour and brown teff flour together in a bowl.
Add 1 cup water and whisk well.
Pour mixture into a glass container.
Cover with cheesecloth.
Leave in a draft-free environment for 24 hours, stirring twice.
Check for bubbles, increase in volume, and a tangy smell.
Add 1 tablespoon white teff flour and 1 tablespoon water to the batter and whisk well.
Check after a few hours for bubbles, increased volume, and pungent smell.
If not ready, let batter rest another 12 hours, stirring once.
Check again for bubbles, increased volume, and pungent smell.
Mix 2 tablespoons white teff flour and 2 tablespoons water in a bowl, ensuring no lumps.
Add mixture to the batter, whisking well.
Wait a few hours until bubbly with a noticeable increase in volume and a fragrant smell.
Heat an 8-inch crepe pan or nonstick skillet over medium heat.
Add oil.
Pour a scant 1/2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside, covering the pan completely in a spiral.
Cover, reduce heat to medium-low, and cook for 1 to 3 minutes.
Remove from pan with spatula and transfer to a plate.
Cover to keep warm.
Repeat with remaining batter.
Expert advice for the best results
Adjust water for desired batter consistency.
Allow sufficient fermentation time for best flavor.
Use a well-seasoned or non-stick pan to prevent sticking.
Everything you need to know before you start
5 minutes
Batter can be made ahead and stored in the refrigerator for a day or two.
Serve warm, folded or rolled, alongside stews and other Ethiopian dishes.
Serve with Doro Wat (chicken stew).
Serve with Misir Wat (red lentil stew).
Serve with Gomen (collard greens).
A crisp, dry white wine can balance the sourness.
Discover the story behind this recipe
A staple food in Ethiopian and Eritrean cuisine, used as both food and utensil.
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