| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ethiopian | 1 | Servings | ||
INGREDIENTS
| 6 | kg | Flour |
| 100 | g | Yeast |
| 2 | tb | Sugar |
| 1 1/2 | tb | Salt |
| Water |
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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