Name: Injera (Ethiopian Sourdough Flatbread)
Ingredients: 2 c TEFF flour; 2 c Self-rising flour, rice or barley flour; 1/2 ts Baking powder; 5 c Luke warm water

CATEGORY	CUISINE	TAG	YIELD
	Ethiopian		5	Large inje

INGREDIENTS

2	c	TEFF flour
2	c	Self-rising flour, rice or barley flour
1/2	ts	Baking powder
5	c	Luke warm water

INSTRUCTIONS

1. In a large bowl mix 2 1/2 cups water with 2 cups TEFF flour.
2. In a blender mix self-rising or other flour, 1/2 teaspoon baking powder
and 2 1/2 cups water, then pour mixture into a second bowl.
3. Cover both bowls and leave them for 2-3 days until fermentation and
water has risen to the top of each mixture.
4. Carefully pour off the water that now covers the mixtures.
5. Combine the two mixtures in one bowl, cover and let the mixture stand
for 2 hours until it rises.
6. Pour the batter evenly to form a thin layer over the surface of a large
heated skillet. The skillet temperature should be 425F.
7. Cook mixture until a spongy, crepe-like bread is formed. Remove from
heat and allow to cool.
8. Place food on injera and arrange folded injera around edges of serving
dish.Injera around edge of dish are used to pick up morsels of food.
Posted to Digest bread-bakers.v096.n064
From: LIR119@delphi.com
Date: Thu, 05 Dec 1996 19:41:05 -0500 (EST)

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