Most of the time, I bake all teff or all barley injera.
Sometimes, I also like to add different kinds of whole grain flours like,
to the teff flour ጤፍ ዱቄት, which is called mixed injera - ቅይጥ እንጀራ.
If you manage to make those finicky wild yeast አርሾ bacteria called Saccharomyces cerevisiae (scientific name) alive and happy, they will pay the favour by making a vigorous air bubbles in your dough ሊጥ as shown on dysplay.
You got to pay attention or face the consequence of flat injeras or breads, which is not fun at all.