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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