Difference between revisions of "Injera III"
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* Sunflower or other [[vegetable oil]] | * Sunflower or other [[vegetable oil]] | ||
| − | == | + | == Procedures == |
# Mix ground [[teff]] with 250 cc lukewarm [[water]] and let stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour. | # Mix ground [[teff]] with 250 cc lukewarm [[water]] and let stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour. | ||
# This may take as long as 3 days. | # This may take as long as 3 days. | ||
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[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
| − | [[Category:Eritrean | + | [[Category:Eritrean cuisine]] |
| − | [[Category:Eritrean Vegetarian]] | + | [[Category:Snack Recipes]] |
| − | [[Category:Ethiopian | + | [[Category:Eritrean cuisine]] |
| − | [[Category:Ethiopian Vegetarian]] | + | [[Category:Vegetarian Recipes]] |
| + | [[Category:Ethiopian cuisine]] | ||
| + | [[Category:Snack Recipes]] | ||
| + | [[Category:Ethiopian cuisine]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Flatbread Recipes]] | [[Category:Flatbread Recipes]] | ||
| − | + | ||
[[Category:Teff Recipes]] | [[Category:Teff Recipes]] | ||
Latest revision as of 17:02, 16 July 2012
Description
Eritean and Ethiopian flat bread.
Ingredients
- 200 gr. teff, ground fine (or 50 gr. maize and 150 gr. self-raising flour)
- 1 teaspoon salt
- Sunflower or other vegetable oil
Procedures
- Mix ground teff with 250 cc lukewarm water and let stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour.
- This may take as long as 3 days.
- The fermenting mixture should be the consistency of pancake batter (which is exactly what it is).
- Add 125 cc soda-water and stir in salt.
- Lightly oil a large frying-pan.
- Heat over medium heat.
- Then proceed as you would with a normal pancake or crepe.
- Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes.
- Cook briefly in the covered frying-pan, until holes form in the injera and the edges lift from the pan. Remove and let cool.
