Teff And Barley Injera (ethiopian Flat-thin Bread)

Total Time: 49 hrs Preparation Time: 48 hrs Cook Time: 1 hr

Ingredients

• Servings: 10
• 4 lbs teff flour
• 1 lb barley flour
• 1 teaspoon dried yeast
• 1 cup self-rising flour
• water (as required)

Recipe

• 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.