Preparation time: 10 minutes
Rising time: 1 hour
Cooking time: 15 minutes
1 cup Teff flour (can be substituted with brown rice flour)
1 ½ cup warm water
1 ½ teaspoon active(instant) yeast
½ teaspoon sugar
½ teaspoon salt
2 teaspoon vinegar
½ teaspoon baking powder
In a mixing bowl, whisk together 1 cup of Teff with 1 cup warm (room temperature) water, sugar and yeast.
Cover with a tea towel and let it sit for 1 hour. The dough should get a foamy crust and rise a bit.
Add ½ cup water, salt, vinegar and mix well. Sprinkle the baking powder and whisk. The dough should bubble and become foamy. The texture would be similar to the pancake mix. If the mixture does not bubble when poured in hot oil, sprinkle more baking powder. If it is too thick, add more water and remix.
In a hot skillet, drizzle few drops of oil and pour about ½ cup of mixture. Cover with a lid and cook for 1 minute or until the idle of the bubbly pancake is cooked. Remove the lid and cook for another 2-3 minutes until the edges feel crisp and starts to pull away.