One of my last home cooking challenges is to master Ethiopian food. It has been nearly 10 years since I lived in the Phoenix area where I could get it, and I miss it terribly. So, this is the first of a number of recipes in that vein. Like most, it will not even attempt to be authentic, just to capture what I liked most about what I used to eat. This is a simple flatbread made with teff flour, which gives it a distinctive flavor and texture. It is traditionally fermented for 5 days or more, but this variation shortens the process to 1 day.

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup teff flour
  • 1/8 teaspoon instant yeast
  • 1 1/2 cup water
  • 2 teaspoons cultured buttermilk
  • 2 tablespoons white vinegar
  • 1/4 teaspoon salt
  • Oil or cooking spray for skillet

Directions

  1. In large bowl, whisk together flours and instant yeast. Add water and and buttermilk, and whisk until smooth.
  2. Cover the bowl and let it sit at room temperature for 1 day to allow the yeast to ferment the batter.
  3. After fermentation, whisk in vinegar and salt until fully incorporated. The batter should be thin and pourable, thinner than pancake batter, similar to crepe batter. If it’s too thick, add a little more water.
  4. Heat large skillet over medium heat. Lightly grease with oil or cooking spray.
  5. Working from outside in, pour about 1 cup batter in spiral pattern to create large, thin circle. Tilt the skillet to spread the batter evenly. Cook until bubbles in center burst and edges begin to dry, then cover skillet and steam for another minute. Remove cover and use fishtail spatula to remove and transfer to plate. Do not flip.