Cover and Let rise 2–3 days at room temperature, until the batter is full of bubbles.
⚙ ProofingPlastic wraporKitchen towel
3
Add the salt and mix into a thin, runny batter.
4
Heat a medium-large pan over medium heat, and grease it with a little of the oil.
⚙ Greased Flat PanStoveFrying pan
5
Pour a full Ladle of batter into the pan and spread it into a thin round.
Ladle
6
Cook covered for 2–3 minutes on one side only, without flipping, until the top is full of bubbles and the edges look dry.
Stove
💡Don't flip the lahoh: the top cooks in the steam rising from the batter and stays soft and full of holes, while only the bottom browns.
182calories
6 gprotein
35 gcarbs
2 gfat
● protein 14%● carbs 78%● fat 8%
Per serving (139 g), of 8 servings
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⚖ About the ingredients
Teff flour: measured in cup in this recipe: 1 cup = 193 g · 367 kcal per 100 g · More about Teff flour →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Vegetable oil: measured in tsp in this recipe: 1 tsp = 4.5 g · 886 kcal per 100 g · More about Vegetable oil →
🔧 Tools needed (4) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Bowl· Also works: Pot (None)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
🧻 Consumables: Kitchen towel or Plastic wrap
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