Recipe - Injera (Soft Ethiopian Bread)

One half kg Sifted flour
1 Bag Baking powder *
50 g Quick yeast
One half cup Oil
8 cup Water

* 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 TelAviv. 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 (2530 cm diameter) and oil with 23 Tbs oil.

Pour batter to form a layer at least One half cm thick.

Cover and fry for 23 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.

Gad S. Sheaffer gss@iil.intel.com Intel design center Haifa ,Israel.

Recipe By : Gad S. Sheaffer gss@iil.intel.com

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip