The barley injera የገብስ እንጀራ show on the display is baked with just barley grain flour. It is soft supple and has a sweet nutty flavor nuance. I got the barley grain flour on line. It was grown in Utah (USA) and it is good.
Even-thought, baking barley injera የገብስ እንጀራ demands a bit more attention that baking teff injera; I can eat this barley injera every day and not get tired of it.
Making kategna with barley injera, you'll get the kategna ቃተኛ and also you'll get the feeling that you are eating genfo ገንፎ.
"Two birds with one stone?'"