A highland variation using barley flour which provides a softer, milder taste.
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In a large glass bowl, whisk together the barley flour, teff flour, and yeast until well combined.
Gradually add 3 cups of warm water, stirring constantly to ensure there are no lumps in the batter.
Cover the bowl with a clean cloth and let it ferment at room temperature for 24 to 48 hours until it smells slightly sour and bubbles appear.
After fermentation, discard any dark liquid that has risen to the top, then stir in the salt and baking powder.
Thin the batter with the remaining half cup of water (or club soda for extra airiness) until it reaches the consistency of thin crepe batter.
Heat a non-stick skillet or traditional 'mitad' over medium-high heat and lightly wipe with an oiled paper towel.
Pour about half a cup of batter in a spiral motion starting from the outside moving inward, then cover with a lid immediately.
Steam for 2-3 minutes until the 'eyes' (holes) have formed and the top is dry; do not flip the injera.
