INGREDIENTS

INSTRUCTIONS

Somebody asked for an Injera recipe; here's one I got a few years ago
from a newspaper here in Israel, and never tried it. Please let me
know if it's good. The quantities in this recipe are for a
medium-sized Ethiopian restaurant... you should probably reduce it a
little...  Mix the yeast with water, and let stand until bubbly. Add
flour, then  sugar and salt. Mix and start adding water, until you get
something  like a pancake batter. Cover and leave for 3 days.  Oil a
skillet and heat it well (it should be very hot). Pour a little  water
on the bottom to cool it a little, then return to heat (this is
supposed to help form the pores on top). Pour a little batter, spread
evenly, and cook over medium heat for 3-4 minutes. The bottom should
turn brown, and the top should look like a sponge. Don't turn over.
Posted to Digest bread-bakers.v096.n049  Date: Sun, 13 Oct 1996
00:21:09 +0200 (IST)  From: danon@post.tau.ac.il (Gabi Danon)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 22263
Calories From Fat: 555
Total Fat: 66.4g
Cholesterol: 0mg
Sodium: 10636.4mg
Potassium: 7377.8mg
Carbohydrates: 4645g
Fiber: 188.9g
Sugar: 41.3g
Protein: 660.2g