YIELD: 10 to 12 pieces ¾ cup finely ground Teff flour ½ tsp. salt 3 ½ cups water vegetable oil, for cooking 1.     Using a large bowl, mix the Teff flour and salt with the water. Cover with a dish towel, and let stand at room temperature, so that fermentation can occur, about 3 days. The texture should be similar to a pancake batter. 2.     Lightly oil a large skillet. Heat over low/medium heat; ladle about ¼ cup ...

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