| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Ethiopian |
Bread |
20 |
Servings |
INGREDIENTS
| 1 |
ts |
Dry yeast |
| 2 1/2 |
c |
Warm water |
| 4 |
c |
Flour |
| 1 |
ts |
Baking powder |
|
|
Oil |
INSTRUCTIONS
From: plgold@ix.netcom.com
Date: 19 Oct 1995 21:16:48 -0600
Here is a recipe for Injeera and also 2 recipes for sauces from "Sephardic
Cooking", Copeland Marks. In Ethiopia the injeera are prepared with teff,
a grain of the millet family, but this recipe calls white flour.
1. Dissolve the yeast in the water, add it to the flour, and mix well. Let
the mixture stand at room temperature overnight. (In winter it takes 2
days to allow fermentation.)
2. Stir in the baking powder and let the mixture stand for 10 minutes.
3. Put about 1/2 teaspoon oil in large skillet, add about 1/2 cup of the
batter, and fry over low heat for 1 or 2 minutes. When bubbles appear,
cover the skillet for 15 seconds. Turn out the pancake to a dish. Prepare
all the pancakes this way, frying on one side only. The injeera are served
at room temperature with meat and vegetable dishes, see recipes for
"Shuroe" and "Atar Allecha" in this cookbook.
REC.FOOD.RECIPES ARCHIVES
DOUGH TAKES 3 DAYS TO FERMENT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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