This past weekend I made my yummiest injera ever and want to share with my readers the slight variations I made to the basic instructions. This injera included barley flour which gave it a taste just like what I've had in the Ethiopian restaurants in NC.
If you didn't read the post where I gave basic instructions, check that out first. These are very step-by-step instructions for making authentic Ethiopian injera here in America.
But first, a tip for getting more ain in your injera: The first step I gave in my instructions was "The Night Before" step. If you pull the starter out of the refrigerator earlier in the day and feed it with some wheat flour (just because it's cheaper- use whatever flour you prefer) in the morning, then give it another feeding in the afternoon, it will have more ain when you cook it the next day.
Now, to incorporate barley (gebs for my Habesha readers!), here is how I did it. I'm sure you can experiment on your own for variations. But I'll tell exactly how I did it since it worked for me.
When I did Step 1 (The Night Before), I added teff and kneaded it exactly as is written in my basic instructions. However, prior to adding teff, I set aside half of the starter. I had 3 cups of starter that I divided into 3 separate plastic containers. I kneaded teff into 1 cup of starter. Then I "fed" 1 cup with barley. And I fed the other cup of starter with self-rising. I did not knead the barley and self-rising. I just fed the starters. If you don't know how to feed a starter, please see my post about making and feeding starters.
The next morning I fed the barley and self-rising again. Then I made sure I had equal amounts of teff, barley, and self-rising starter. I blended it all up in the blender, just as my basic instructions say to do. Everything else I did was the same.
The reason for making the barley and self-rising into a starter the night before is that it adds to the sourness of the injera. Also, it allows more time for the ain to develop.
I have thoroughly enjoyed all of the emails I've received from people who are experimenting with their own injera. I must say though that my favorite emails have been the ones I've received from Ethiopians. I got the funniest email this morning from a lady who wanted to tell me all about the funny video she found on the internet. The reason it was so funny to her is that it was a "ferinj lady" teaching people how to make injera! I wrote back and told her that I too think that's hilarious! :) If you've tried injera and it still didn't work, don't give up! Try it again! I've gotten quite a few emails from people who have finally found success. You can do it! :)