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)
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
Food Tip |
This Recipe for Ethiopian Flat Bread (Injera) is one of thousands in the Recipes-to-go Bread Cookbook.
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
If you enjoy this Ethiopian Flat Bread (Injera) Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
This is a recipe for Ethiopian Flat Bread (Injera) from the recipe cookbook of Recipes-to-go (Bread)
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
We think fast food is equivalent to pornography, nutritionally speaking. |
| Steve Elbert |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
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