DAY 1: Combine
* 1/4 t Active Dry Yeast
* 1/4 t salt
* 1 C Warm Water
* 2 C Teff flour
Cover & let sit for 3 days
DAY 3: Add
* 1 C Barley
* ~2 C Warm Water
Cover & let sit for 2 days
DAY 5: In 12 fluid oz of batter Add
* 1/2 t Salt
* 1/16 t Baking Powder
Should be thinner than pancake batter.
Pour into hot nonstick pan.
When bubbles appear cover w/ lid.
Finished when edges begin to curl up.
Eat it w/ this lentil stew:
