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 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.