Yield: 1 Servings
Somebody asked for an Injera recipe; here's one I got a few years ago from a newspaper here in Israel, and never tried it. Please let me know if it's good. The quantities in this recipe are for a medium-sized Ethiopian restaurant... you should probably reduce it a little...
Mix the yeast with water, and let stand until bubbly. Add flour, then sugar and salt. Mix and start adding water, until you get something like a pancake batter. Cover and leave for 3 days.
Oil a skillet and heat it well (it should be very hot). Pour a little water on the bottom to cool it a little, then return to heat (this is supposed to help form the pores on top). Pour a little batter, spread evenly, and cook over medium heat for 3-4 minutes. The bottom should turn brown, and the top should look like a sponge. Don't turn over.
Posted to Digest bread-bakers.v096.n049 Date: Sun, 13 Oct 1996 00:21:09 +0200 (IST) From: danon@... (Gabi Danon)