Ingredients:

  • 2 cups (300g) Ivory or Brown Teff Flour
  • 2.5 cups (600ml) Filtered water
  • 1 cup (150g) Additional Teff Flour
  • 1/2 cup (120ml) Boiling water
  • 1/2 tsp Sea salt

Instructions:

  1. Mix 2 cups of teff flour with 2.5 cups of water in a large glass or ceramic bowl until smooth. Cover with a breathable cloth and ferment at room temperature (70°F-75°F) for 3 days until bubbles form and a dark liquid (shifta) appears on top.
  2. Pour off the dark liquid (shifta) from the top of the fermented batter. Take 1/2 cup of the fermented batter and whisk it into 1/2 cup of boiling water in a small saucepan. Cook for 2 minutes until it thickens into a paste (absit).
  3. Allow the absit to cool, then whisk it back into the main fermenting bowl. Add the remaining 1 cup of teff flour and gradually add lukewarm water until the batter reaches the consistency of heavy cream. Let sit for 30 minutes to activate bubbles.
  4. Heat a non-stick crepe pan or 12-inch skillet over medium-high heat. Pour the batter in a circular motion from the outside in. Cover with a tight-fitting lid and steam for about 2 minutes until the top is set and 'eyes' have formed. Do not flip.