Injera (Soft Ethiopian Bread)

INGREDIENTS

INSTRUCTIONS

* One bag is the amount quoted. It usualy suffices for 500 Gr flour. I do
not know how many grams it is, about 1 Tbs.
The following recipe is from "Laisha" - a Hebrew womans weekly and is based
on the cook in a Phalashi (thats an Ethiopian Jew) restaurant in the
central station in Tel-Aviv. I tried the food there and liked it a lot. I
have more Ethiopian recipes, and will translate them if there is interest.
(from Amhari via Hebrew to English ). Enjoy!
Put the flour in a deep bowl. Add the yeast and baking powder . add water
gradualy while stirring until you get a smooth batter. Keep for 3 days at
(Ethiopian) room temperature.  stir every four hours.
Heat a frying pan (25-30 cm diameter) and oil with 2-3 Tbs oil.
Pour batter to form a layer at least 1/2 cm thick.
Cover and fry for 2-3 minutes. When the bread starts to lift at the edge
and solidifies at the lower side, turn it over. You  get a kind of soft and
porous pita.
Wet with water the lower side of the pan and oil the inner side before each
bread.
Gad S. Sheaffer - gss@iil.intel.com - Intel design center - Haifa ,Israel.
Recipe By     : Gad S. Sheaffer - gss@iil.intel.com
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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