If you try and dont succeed, try try again.
Third times a charm.
So I mixed the teff flour with water and let it sit for 2 days until it started to ferment.
Suggested technique is to pour about 1/3 cup of batter into a lightly oiled, heated pan. Swirl it around so there is a thin layer covering the pan ( kinda like a crepe). Heat until it has bubble holes and is right consistency and remove from heat. Store in layers between parchment paper or plastic wrap.
First attempt: Put too much batter in the pan. I swirled it to cover the bottom, but too much. Had to flip it just so it would could through and through .
Second attempt: Not sure what I did wrong, but it started cracking.
Third attempt, nice , thin, got the bubble holes I wanted.
***Better eating them fresh after making than letting them sit and reheating***
Kinda had a slight buckwheat taste to it.