- Medium
- 2910 min
- 8 serv.
- Fully in season
Three ingredients, three days of patience. Teff flour, water and salt ferment together until the batter gently bubbles. On a hot pan it becomes a spongy flatbread full of tiny holes in two minutes — plate, cutlery and bread all in one.
You smell it before you see it. That soft, sour aroma rising from the bowl after three days — that's when you know your batter is ready. Pour it in a spiral onto the hot pan, cover, and watch the surface fill with tiny holes like rain on a pond. No oil, no butter, just the batter baking itself. The result is a flatbread that's simultaneously soft and sturdy, that you tear and fill with lentils, stew or simply a little berbere butter. In Addis Ababa they eat it with every meal, before every meal, as every meal. And once you've made it yourself, you understand why.
- 10
- min prep
- 30
- min cook
- 2910
- min total
Instructions
- 1 Mix the teff flour with the water in a large bowl until a smooth, liquid batter without lumps.
- 2 Cover the bowl with a tea towel and let ferment for 2-3 days at room temperature. The batter should smell sour and show small bubbles.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Shelf life: 2 days in fridge