A thin Ethiopian-style flatbread with a tangy flavor and a porous surface, made by letting a loose buckwheat batter ferment for several hours. Traditionally, it is placed under other foods and eaten by hand.
Whisk the buckwheat flour, water, fresh yeast, and lemon juice until you have a smooth, loose batter.
Cover the mixture and let it ferment at room temperature for at least a few hours, preferably overnight, until slightly bubbly.
Stir the salt into the fermented batter. Pour a thin layer into a hot, greased large skillet, cover, and cook until holes form on the surface and the edges puff up.
Important: Let the batter rest for at least a few hours, preferably overnight, to ferment; a shorter rest will not develop its characteristic tangy flavor. Allergen note: this recipe contains no wheat, but cross-contamination may occur in the same kitchen.
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