I got kind of excited because for a moment I thought you were going to teach us how to make Injera which the pic resembles. Yum
From Ye Olde Wikipedia : To make injera, teff flour is mixed with water and allowed to ferment for several days, as with a sourdough starter. As a result of this fermentation, injera has a mildly sour taste. The injera is then ready to be baked into large, flat pancakes. The dough's viscosity allows it to be poured onto the baking surface, rather than rolled out, which is unusual for a yeast or sourdough bread.