How To Make Injera With Teff And Barley?

Injera is a national food in Ethiopia and Eritrea, and teff and barley are its main raw material, but do you know how to make injera with teff and barley?
 
Here are the main processes:
1. Mix the yeast with one cup of warm water; keep until rises; or use sourdough starter.
2. Mix teff and barley flour with cold water in a big container.
3. Add the starter and mix well; add water; cover it tight; keep it outside to ferment.
4. The second day, discard the water; and add the same amount of fresh water, then keep it tight.
5. The third day, discard the water; mix flour with three cups of cold water, mix it with the fermented teff; 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 pan, pour the batter in circle shape in small amount; bake it for 30 -45 seconds. Then you can get finished injera.
 
The above is the step of manual production of injera, below we will introduce you to the process of automatic injera machine production.
 
How to make injera with teff and barkey by machine?
The steps 1 to 5 are consistent with manual production, but in the last step, the machine is used instead of the manual, the advantages of machine production and manual are more significant. It has large output, fast speed, simple operation, no need to manually participate in the intermediate process, the produced injera has the same thickness, and the eyes are evenly distributed and the taste is better.