• 3 cups all purpose flour
  • 1 cup teff flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 5 cups lukewarm water


Make the batter

  • In a large mixing bowl, whisk together all the ingredients to create a thin batter
  • The batter should be thinner than pancake batter but not runny
  • Cover and let ferment for 2–3 days


  • Heat a nonstick skillet until a water drop dances
  • Repeat until batter is gone:
    • Pour a thin layer in the pan and swirl it around to cover completely
    • Cover to steam for 2–3 minutes, the top surface should be very bubbly
    • Transfer to a holding plate