Food recipes
Ethiopian Flat Bread (Injera)
Ethiopian Flat Bread (Injera) Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow leavening agents, yeast, baker's, active dry wa...
Ethiopian Flat Bread (Injera)
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry
water, bottled, generic
Directions:
Mix everything together to form a batter.
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry
water, bottled, generic
Directions:
Mix everything together to form a batter.
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.