Injera (Soft Ethiopian Bread)

4 Servings

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Injera (Soft Ethiopian Bread) Ingredients

1/2 kg Sifted flour	1/2 c Oil
1 Bag Baking powder *	8 c Water
50 g Quick yeast

Instructions for Injera (Soft Ethiopian Bread)

* 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

Main Ingredient: GrainsCuisine: Uncategorized

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