Ethiopian Teff Flatbread

Combine 1/2 cup white teff flour and brown teff flour in a mixing vessel. Gradually add 1 cup water to the mixture, stirring vigorously until well combined. Pour the resulting liquid into a container that is at least three times its original volume in capacity. Cover the container with a breathable fabric, such as cheesecloth, to allow for air circulation; avoid covering it with plastic wrap as this can impede the fermentation process. Place the container in a room with minimal drafts, allowing it to breathe and ferment over the course of 24 hours. Stir the mixture twice during this period.

After 24 hours, inspect the batter for signs of fermentation, such as bubbles and a tangy aroma. If these signs are present, add 1 tablespoon of white teff flour and 1 tablespoon of water to the mixture, whisking until smooth. Check on the batter again in a few hours to determine if it has begun to bubble, increase in volume, and exhibit the characteristic pungent smell. If these conditions are met, proceed to step 4.

If the mixture has not begun to ferment or exhibit a sour smell after 24 hours, allow it to rest for an additional 12 hours. During this time, stir the mixture once and check on its progress. If it has begun to bubble, increase in volume, and exhibit the characteristic pungent smell, proceed with step 4.

Combine 2 tablespoons of white teff flour and 2 tablespoons of water in a separate mixing vessel, ensuring that there are no lumps. Add this mixture to the original batter, whisking until well combined. Allow the batter to rest for a few hours, during which time it should be bubbly, have increased in volume, and exhibit a pungent but fragrant aroma.

Heat an 8-inch crepe pan or non-stick skillet over medium heat. Add a small amount of oil to the pan. Pour a scant 1/2 cup of batter into the hot pan in a circular motion, starting from the outside and working your way inward. Cover the pan completely with a spiral motion without swirling, then reduce heat to medium-low and cook for 1-3 minutes, allowing steam to cook the top of the bread. Remove the cooked crepe from the pan using a spatula and transfer it to a plate, covering it to keep warm. Repeat with the remaining batter.