Name: Injera (Ethiopian Bread)
Ingredients: 6 kg Flour; 100 g Yeast; 2 tb Sugar; 1 1/2 tb Salt; Water

The gospel being what it is and always will be, “the message of reconciliation” (2 Corinthians 5:19), our churches should be the most reconciling, peaceable, relaxed, happy places in town. We are so open to enemies, so meek in the face of insults and injuries, so forgiving toward the undeserving — if we do make people angry, let this be the reason. We refuse to join in their selfish battles. We’re following a higher call. We are the peacemakers, the true sons of God (Matthew 5:9).

Ray Ortlund

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)

A Message from our Provider:

“Exercise daily — walk with the Lord.”