A faster version using active dry yeast to mimic the traditional tang in less time.
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In a large bowl, whisk together the teff flour, all-purpose flour, and salt until well combined.
Dissolve the yeast in 1/2 cup of the warm water and let it sit for 5 minutes until foamy.
Add the yeast mixture, the remaining warm water, and lemon juice to the dry ingredients, whisking vigorously to remove all lumps.
Cover the bowl with a clean cloth and let the batter ferment in a warm, draft-free spot for 4 to 6 hours until bubbles form on the surface.
Just before cooking, stir in the baking powder and the club soda to create a thin, pourable consistency similar to crepe batter.
Heat a non-stick skillet or 'mitad' over medium-high heat; do not grease the pan.
Pour about 1/2 cup of batter in a spiral motion starting from the outside of the pan moving inward, then cover with a lid immediately.
Steam for 1-2 minutes until the 'eyes' (holes) have formed and the top is dry; do not flip the bread.
