Injera (soft ethiopian bread)

Yield: 4 Servings

Measure Ingredient
½ kilograms Sifted flour
1 \N Bag Baking powder *
50 grams Quick yeast
½ cup Oil
8 cups Water

* 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@...


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