A fusion flatbread using millet flour common in West Africa mixed with traditional teff.
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In a large glass bowl, whisk together the teff flour, millet flour, and yeast until well combined.
Slowly add the warm water while stirring constantly to ensure a smooth, thin batter with no lumps.
Cover the bowl with a clean cloth and let it ferment at room temperature for 24 to 48 hours until bubbles form and it smells slightly sour.
After fermentation, discard any dark water that has risen to the top, then stir in the salt, baking powder, and lemon juice.
If the batter is too thick, stir in the club soda to achieve a pourable consistency similar to heavy cream.
Heat a non-stick skillet or traditional 'mitad' over medium-high heat and lightly brush with a tiny amount of oil.
Pour about half a cup of batter in a spiral motion starting from the outside in, then cover immediately with a lid.
Steam for 2-3 minutes until the 'eyes' (holes) have formed and the surface is dry; do not flip the bread.
