Ingredients

• 1 cup Teff Flour
• 1 1/2 cups Water (warm)
• 1/2 tsp Sea Salt

Instructions

1. In a deep container with a lid, whisk together the water, flour, and salt. Cover and let rest in the refrigerator overnight for at least 8 hours (or up to 48 hours).
2. To cook, heat a non-stick pan over medium heat. Use a liquid measuring cup to pour the batter into the hot pan in a thin spiral.
3. Let cook until bubbles begin to form on the surface and the top begins to darken and dry, 3-4 minutes. Serve warm or at room temperature.