Teff And Barley Injera (Ethiopian Flat-Thin Bread)

• 4 lbs teff flour
• 1 lb barley flour
• 1 teaspoon dried yeast
• 1 cup self-rising flour
• water (as required)

1. Starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter.
2. Combine in a large container the teff and barley flour with cold water or mix lightly in a blender.
3. Add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment;
4. The second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight.
5. The third day, pour and discard the water; blend the self-rising flour with three cups of cold water; mix it with the fermented dough; add water as required. This time it should be thinner than pancake dough. Keep it outside for 15 minutes to rise.
6. Warm a flat pancake pan, or skillet, or a specialized electric stove; pour the dough in circle shape in small amount; bake it for 30 -45 seconds.
7. Depending on the size of skillet, you will get 20 to 30 injeras.
8. If less sour taste preferred, bake it the second day.
9. You may find teff flour in health store.

flour, barley flour, yeast, flour, water

Taken from www.food.com/recipe/teff-and-barley-injera-ethiopian-flat-thin-bread-324696 (may not work)