| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ethiopian | 5 | Large inje | ||
INGREDIENTS
| 2 | c | TEFF flour |
| 2 | c | Self-rising flour, rice or |
| barley flour | ||
| 1/2 | t | Baking powder |
| 5 | c | Luke warm water |
INSTRUCTIONS
In a large bowl mix 2 1/2 cups water with 2 cups TEFF flour. 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. Cover both bowls and leave them for 2-3 days until fermentation and water has risen to the top of each mixture. Carefully pour off the water that now covers the mixtures. Combine the two mixtures in one bowl, cover and let the mixture stand for 2 hours until it rises. Pour the batter evenly to form a thin layer over the surface of a large heated skillet. The skillet temperature should be 425F. Cook mixture until a spongy, crepe-like bread is formed. Remove from heat and allow to cool. 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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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 48.8mg
Potassium: <1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: 0g