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)
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
My favorite animal is steak. |
| Fran Lebowitz |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
This Recipe for Ethiopian Flat Bread (Injera) is one of thousands in the Recipes-to-go Bread Cookbook.
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
If you enjoy this Ethiopian Flat Bread (Injera) Recipe - you should enjoy the recipe collections you can find on the websites below:
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
This is a recipe for Ethiopian Flat Bread (Injera) from the recipe cookbook of Recipes-to-go (Bread)
Food Tip |
Herb Tip |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
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