Published on 12, July, 2020
On Friday I mixed teff flour and filtered water in a bowl, then put some clingfilm over it and pierced little holes in the top of the clingfilm to allow some air in.
By tomorrow the fermentation that's happened from the wild yeasts in the air of the room feeding on the floury water should have produced something like a sourdough bread; but unlike sourdough, instead of needing kneading you take the clingfilm off, pour off the excess water at the top and use the remaining batter to fry in batches in a non-stick pan to make Ethiopian flatbreads.
I've never made them before and am looking forward. It's this kind of thing that keeps me going. I think I'll eat them with some dips and sauces. I'll let you all know how they turn out.
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