Difference between revisions of "Injera I"
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== Description == | == Description == | ||
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* 8 cups [[water]] | * 8 cups [[water]] | ||
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# Put the [[flour]] in a deep bowl. Add the [[yeast]] and [[baking powder]] . | # Put the [[flour]] in a deep bowl. Add the [[yeast]] and [[baking powder]] . | ||
# Add [[water]] gradually while stirring until you get a smooth batter. Keep for 3 days at (Ethiopian) room temperature. | # Add [[water]] gradually while stirring until you get a smooth batter. Keep for 3 days at (Ethiopian) room temperature. | ||
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# Wet with [[water]] the lower side of the pan and [[oil]] the inner side before each bread. | # Wet with [[water]] the lower side of the pan and [[oil]] the inner side before each bread. | ||
| − | [[Category:Ethiopian Vegetarian]] | + | [[Category:Ethiopian cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Flatbread Recipes]] | [[Category:Flatbread Recipes]] | ||
[[Category:Instant yeast Recipes]] | [[Category:Instant yeast Recipes]] | ||
| − | [[Category:Israeli | + | [[Category:Israeli cuisine]] |
| − | [[Category:Recipes | + | [[Category:Vegetarian Recipes]] |
Latest revision as of 17:01, 16 July 2012
Description
Soft Ethiopian bread. One bag is the amount quoted. It usually suffices for 500 g flour. I do not know how many grams it is, about 1 Tbs. On the cook in a Phalashi (that's an Ethiopian Jewish) 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!
Ingredients
- ½ kg sifted flour
- 1 bag baking powder
- 50 gm quick yeast
- ½ cup oil
- 8 cups water
Procedures
- Put the flour in a deep bowl. Add the yeast and baking powder .
- Add water gradually 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 ½ 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.
