Makes enough flatbreads for four people, with a few left over.
This recipe has two parts, and starts 24 hours before you make the breads. Combine the following ingredients in a large glass bowl:
-1 cup teff flour
-3/4 cups millet flour (you can use other flours too, for a total of 1 3/4 cups--all buckwheat is nice, as is equal parts teff, millet, sorghum, and amaranth)
-1 3/4 cups water
-2 cups boosted brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
-1 tsp salt
Stir this well, and put it in a warm place to ferment overnight.
A day later, the batter will have risen (bubbled up) and fallen, and will be bubbly, especially when stirred, but will not have changed its volume measurably. Add the following to the fermented "sponge":
-6-8 tbsp olive oil or melted butter
-up to 1/2 cup more water, only if needed, to make a thin batter.
Heat an ungreased, well-seasoned cast-iron pan over medium-low heat. Pour a small circle of batter into the center of the pan, and immediately swirl the pan like you're making a crepe. The batter will spread, and bubbles will immediately pop and leave a lacy pattern of holes.
Cook until browned on the bottom--the flatbread should start to release from the pan--and then flip and cook until the bread is still flexible, or nearly crispy, depending on your preference.