Barley Flour Injera with Atakilt Wat

Ingredients for Injera:

• 1 cup barley flour

• 1 cup teff flour

• 2 cups water

• 1/2 teaspoon salt

Instructions for Injera:

1. In a large bowl, mix barley flour, teff flour, and water until smooth.

2. Cover the bowl with a cloth and let it ferment at room temperature for 2-3 days until bubbles form and it has a slightly sour smell.

3. Add salt to the fermented batter and stir well.

4. Heat a non-stick skillet over medium heat.

5. Pour a ladleful of the batter into the skillet and swirl to spread evenly.

6. Cover and cook for about 1-2 minutes until holes form on the surface and the edges lift.

7. Remove and let it cool on a plate.

8. Repeat with the remaining batter.

Ingredients for Key Wat:

• 2 bunches of collard greens, chopped

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon ginger, minced

• 1 jalapeño pepper, chopped (optional)

• Salt to taste

• 2 tablespoons olive oil

Instructions for Key Wat:

1. In a large pot, cook onion in olive oil until softened.

2. Add garlic, ginger, and jalapeño pepper, and cook for a few minutes.

3. Add collard greens and a little water, cover, and simmer until greens are tender.

4. Season with salt.

5. Serve hot with injera.