Recipe courtesy of Berekti Mengistu, owner of Mesob Ethiopian Restaurant.

Utensils:
2 Large bowls with lids
Wisk
Small measuring cup
Ladle
10-12 inch heavy nonstick flat or shallow skillet or nonstick frying pan; must have lids
Round rattan charger or placemat (minimum 14 inches in diameter)
Clean white cotton tablecloth

Ingredients:
2 cups teff flour
11 cups cold water
1 cup self-rising flour
1 cup wheat flour
1 cup barley flour
Pinch of fenugreek powder (optional)