Ethiopian Honey Fermented Teff Bread

Instructions

1. 1In a large bowl, combine the 2 cups of Teff Flour, 2 tablespoons of Honey, 1.5 cups of Warm Water, and 0.5 teaspoon of Salt. Mix these ingredients thoroughly with a whisk or spoon until a smooth, thin batter forms, similar in consistency to pancake batter.
2. 2Cover the bowl tightly with plastic wrap to prevent air exposure. Let the batter ferment at room temperature for a minimum of 24 hours, or up to 48 hours if you prefer a more pronounced sour flavor.
3. 3Once the batter has fermented, preheat your oven to 190°C. While the oven preheats, use the 1 tablespoon of Olive Oil to thoroughly grease a baking pan.
4. 4Carefully pour all of the fermented batter into the prepared baking pan. Place the pan in the preheated oven and bake for 40 to 45 minutes. The bread is done when it appears set, has a lightly golden brown color, and a toothpick inserted into the center comes out clean.
5. 5Remove the pan from the oven and let the bread cool in the pan for a few minutes to allow it to firm up slightly. Then, carefully transfer the bread from the pan to a wire rack to cool completely before slicing and serving.

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