Injera (Ethiopian Flat Bread)

Step 1: Combine corn flour , barley flour , sugar yeast and water , mix and let it rise for about an hour.

Step 2: In Large bowl combine flour , salt, baking powder and sugar.

Step 3: Add the starter mixture to the flour, thoroughly mix and start adding water a little at a time until water has been completely used up, thoroughly miss to eliminate any lumps. You may use the blender to aid in the process.

Step 4: Let it rise for about 2 hours.

FOR QUICK METHOD

Step 5: In a large bowl combine all the ingredients, then start by adding a cup of water at a time to prevent lumps, then mix with hands preferably.

Step 6: Continue adding water, one cup at a time water until the water is completely used up.

FOR BLENDER METHOD

Step 7: Add water followed by the rest of the ingredients pulse until ingredients are fully blended.

Step 8: Remove place in a large bowl and loosely cover with kitchen, let it rise for about 2 hours until bubbles form.

Step 9: Heat up a skillet, crepe pan, or non-stick fry pan preferably one with a matching lid.

Step 10: Heat the skillet on medium high heat, and then when ready to cook pour a ladleful (about 3/4 cup or more) of the injera batter on to the pan spread from the center in a circular motion. About the size of a dinner plate. You may cover if you have a matching lid, covering shortens the cook time otherwise let it cook until all batter forms little brown spots coming through. No need to turn the batter.

Step 11: Transfer to a plate with a spatula or plate, put aside and continue cooking until the batter is finished.