| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Brunch, Jewish |
20 |
Servings |
INGREDIENTS
| 1 |
pk |
Dry yeast |
| 1 |
c |
Lukewarm water |
| 1 |
ts |
Sugar |
| 2 1/2 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1 |
c |
Semolina |
| 1 |
c |
Cold water |
|
|
Margarine; for frying |
INSTRUCTIONS
Mix yeast with water and sugar and let sit for 10 minutes.
Mix flour, baking powder and semolina, Add the yeast and the cold water.
Mix well, cover and let rise for 3-4 hours.
Heat a griddle or frying pan, smear with margarine and pour in about 4 T of
the batter, leaving a hole in the center. Cover and cook a few minutes
until the pancake has risen and little holes appear on the surface. Cook
only on one side without allowing the injera to brown. Repeat with the
remaining batter.
Eat either hot or cold. Tear pieces off with the hands and drop into a
thick soup or serve at brunch with jam or honey.
SOURCE: BOOK OF JEWISH COOKING IN AMERICA by Joan Nathan Posted on PRODIGY,
9/94*; formatted by Elaine Radis BGMB90B; GEnie E.RADIS
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 08,
1998
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