Side Pannel
Injera (Soft Ethiopian Bread)
Injera (Soft Ethiopian Bread)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 1/2 kg Sifted flour
- 1 Bag Baking powder *
- 50 g Quick yeast
- 1/2 c Oil
- 8 c Water
Directions
* One bag is the amount quoted. It usualy suffices for 500 Gr flour. I do
not know how many grams it is, about 1 Tbs.
The following recipe is from "Laisha" - a Hebrew womans weekly and is based
on the cook in a Phalashi (thats an Ethiopian Jew) 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!
Put the flour in a deep bowl. Add the yeast and baking powder . add water
gradualy 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 1/2 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.
not know how many grams it is, about 1 Tbs.
The following recipe is from "Laisha" - a Hebrew womans weekly and is based
on the cook in a Phalashi (thats an Ethiopian Jew) 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!
Put the flour in a deep bowl. Add the yeast and baking powder . add water
gradualy 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 1/2 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.
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