ethiopian injera
 
this is the staple bread of ethiopia. it is traditionally made with 
teff, a very finely milled millet flour. regular millet flour from a 
health food store will work fine. 
 
1 Tbsp  active dry yeast
5 cup  warm water (110 degrees f/45 degrees c)
1 tsp  honey
3 cup  finely ground millet flour
1/4 tsp  baking soda
 
dissolve yeast in 1/4 cup of the millet water. allow to proof and 
add the remainder of the water and the flour. stir untilsmooth and then 
cover. allow to stand at room temperature for 24hours. 
stir the batter well and mix in the baking soda. 
heat a large non-stick skillet over medium heat. pour about 1/3 cup 
of the batter into the pan in a spiral pattern to cover the bottom of 
the pan evenly. tilt the pan to quickly even out the batter. cover the 
pan and allow to cook for about 1 minute. the bread should not brown but 
rather rise slightly and very easy to remove. it is cooked only on one 
side. this top should be slightly moist. remove to a platter and cool. 
stack the cooked breads on a plate. makes 14 very small loaves 
 
 
 
 
 
(ID: 73864) Mirror: rec.food.recipes: Wed, Jun 29, 2005


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