Injera (ethiopian Bread)

[Man never achieves] a clear knowledge of himself unless he has first looked upon God's face, and then descends from contemplating Him to scrutinize himself. For we always seem to ourselves righteous and upright and wise and holy – this pride is innate in all of us – unless by clear proofs we stand convinced of our own unrighteousness, foulness, folly, and impurity. Moreover, we are not thus convinced if we look merely to ourselves and not also to the Lord, who is the sole standard by which this judgment must be measured.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
	Ethiopian		1	Servings

INGREDIENTS

6	kg	Flour
100	g	Yeast
2	T	Sugar
1 1/2	T	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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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