.jpg&w=3840&q=75)
4 Serves
96 Mins
In a large bowl, combine the teff flour with water to create a smooth batter.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B6
0 mg / 1.7 mgFolate
32 µg / 400 µgCalcium
130 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
214 mg / 1,250 mgPotassium
191 mg / 4,700 mgSodium
100 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
5 mg / 2.3 mgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Cover the bowl and let the mixture ferment at room temperature for several days until it develops a sour aroma and bubbles.
Heat a non-stick skillet or traditional mitad over medium heat.
Pour a thin layer of the fermented batter onto the hot surface, swirling to coat evenly.
Cook until the surface is covered in small holes and the edges lift away from the pan, then remove without flipping.
35
g60
g15
g.jpg&w=3840&q=75)
Ethiopian.jpg&w=3840&q=75)
Ethiopian