3 cup self-rising flour (750 ml)
1/2 cup whole wheat flour (125 ml)
1/2 cup cornmeal or masa harina (125
1 ml)
1 tbsp active dry yeast (one
1 package) (15 ml)
3 1/2 cup warm water (875 ml)
A Recipe for
Ethiopian Flat Bread (Injera)
Food Tip |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
This Recipe for Ethiopian Flat Bread (Injera) is one of thousands in the Recipes-to-go Bread Cookbook.
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
If you enjoy this Ethiopian Flat Bread (Injera) Recipe - you should enjoy the recipe collections you can find on the websites below:
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
This is a recipe for Ethiopian Flat Bread (Injera) from the recipe cookbook of Recipes-to-go (Bread)
Cooking Rule... If at first you don't succeed, order pizza. |
| Anonymous |
In Mexico we have a word for sushi: bait. |
| José Simons |
Food Tip |
Herb Tip |
He who eats alone chokes alone. |
| Proverb |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Mix and 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. Then 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 (is that a great instruction or what?) 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. Lay
each injera on a clean towel for a minute or two, then stack in
covered dish to keep warm. Finished injera will be thicker than a
crepe, but thinner than a pancake.
To serve, overlap a few injera on a platter and place stews on top (I
think 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.
I calculated that if you make 15 12-inch injeras, each would be about
120 calories, 3% CFF. Not bad. For a more authentic injera, add 1/2
cup teff flour (teff is a kind of millet) and reduce the whole wheat
flour to
1/4 cup.
From: glmis4!kehrbaum@cbs1.attmail.com (Ellen Kehrbaum). Fatfree
Digest [Volume 9 Issue 25] July 16, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
Serves: 15
Ethiopian Flat Bread (Injera) Recipe brought to you by Recipes To-Go