1½ lbs barley flour
5 cups water
In a bowl add flour and 2 ½ cups water.
Mix together by hand.
Cover and leave overnight.
Add 2 ½ cups of warm water along with the yeast.
Leave for 10 minutes.
Pre heat a pancake pan, add the mixture pouring slowly.
Leave it for 4 minutes.
Once it’s ready the injera will rise from the sides of the pan.
Remove onto a clean cloth and allow cooling.
Store in a cool place.