Yield: 4 Servings
|½ kilograms||Sifted flour|
|1 \N||Bag Baking powder *|
|50 grams||Quick yeast|
* 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 ½ 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@... - Intel design center - Haifa ,Israel.
Recipe By : Gad S. Sheaffer - gss@...