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Ingredients
1 1/2 cups ground teff (180 g)
2 cups water
salt, to taste
vegetable oil, for the skillet
Directions
Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour. It may take as long as overnight to 3 days to ferment. It should be the consistency of a very thin pancake batter.
Stir in the salt, a little at a time, until you can barely detect its taste.
Lightly oil an 8 or 9 inch skillet. Heat over medium heat.
Pour in enough batter in the skillet to make a thin covering in the bottom of the skillet by rotating the skillet in the air. Use a bit more batter than you would for crepes, but less than you would for a pancake.
Cook briefly, until holes form and the edges lift from the pan. Do not let it brown, and do not flip.
Remove and let cool. Place plastic wrap between pieces.
To serve, lay on a plate and ladle your chosen dishes on top or serve on the side. It can also be used to scoop up food.