Free Recipe Injera (Soft Ethiopian Bread)
Recipe Type: B Recipes
Recipe Preparation: cook
Cooking Ingredients for Injera (Soft Ethiopian Bread) Recipe
1/2 kg Sifted flour
1 Bag Baking powder *
50 g Quick yeast
1/2 c Oil
8 c Water
Injera (Soft Ethiopian Bread) Preparation
* 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 1/2 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@iil.intel.com – Intel design center – Haifa ,Israel. Recipe By : Gad S. Sheaffer – gss@iil.intel.com
Cooking Temperature:
Recipe Serves: 4
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