(Injera) Ethiopian Flat Bread
 
3 cup  self-rising flour; (750 ml)
1/4 cup  whole wheat flour; (125 ml)
1/2 cup  teff flour; (from African grocery or
1/2 cup  cornmeal or masa harina; (125 ml)
1 Tbsp  active dry yeast; (one package) (15 ml)
3-1/2 cup  warm water; (875 ml)
 
In a large bowl, mix: 
Let set in large bowl, covered, an hour or longer, until batter rises 
and becomes stretchy. It can sit as long as 3-6 hours. 
When ready, stir batter if liquid has settled on bottom. Whip in 
blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup 
water. Batter will be quite thin. 
Cook in non-stick frypan WITHOUT OIL over medium or medium-high heat. 
Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for 
a 10-inch pan. Pour batter in heated pan and quickly swirl pan to 
spread batter as thin as possible. 
Batter should be no thicker than 1/8-inch. Do not turn over. Injera 
does not easily stick or burn. It is cooked through when bubbles 
appear all over the top. 
Finished injera will be thicker than a crepe, but thinner than a 
pancake. 
Lay each injera on a clean towel for a minute or two, then stack in 
covered dish to keep warm. 
To serve, overlap a few injera on a platter and place stews on top ( 
most kinds of spicy bean or veggie stews/curries would be great with 
this. For Ethiopian food, the spicier the better). 
Or lay one injera on each dinner plate, and ladle stew servings on 
top. Give each person three or more injera, rolled up or folded in 
quarters, to use for scooping up the stews. 
If you make 15 12-inch injeras, each would be about 120 calories, 3% 
CFF. 
Yield: 15-20 12-inch Injera 
 
Posted to fatfree digest by Sandy Laken <globl...@erols.com> 
 
 
 
(ID: 80038) Mirror: rec.food.recipes: Mon, Nov 25, 2002


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