4 Serves
2887 Mins
Whisk teff flour and water in a large bowl until smooth, then cover and let it ferment at room temperature for 24 to 48 hours.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
EthiopianVitamin B6
0 mg / 1.7 mgFolate
11 µg / 400 µgCalcium
48 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
74 mg / 1,250 mgPotassium
66 mg / 4,700 mgSodium
8 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Heat a lightly oiled non-stick pan or traditional griddle over medium heat.
Pour a thin layer of batter onto the hot surface, cover, and cook until bubbles form on the surface and the edges lift, without flipping.
8
g22
g8
g
Ethiopian