| 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.”