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  1. Exported from MasterCook

  2. Injera Bread (Ethiopian)

  3. Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith

  4. 8 Preparation Time :

  5. Categories : Reg 4 Sheryl D

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 3 Cups Warm Water

  8. 2 1/2 Cups Self-Rising Flour --See Note

  9. 3 Tbsp Club Soda

  10. *note - Jeff says that Gold Medal works the best!!

  11. Put the warm water into a blender or food processor. Add the flour to

  12. the water and blend, slowly at fir, and then with rapid speed. You

  13. should probably do this in two batches unless you have a powerful

  14. blender. Scrape down the sides with a rubber spatula with both the

  15. blender and processor. Place the batter in a 6 cup bowl and stir inthe

  16. 12 inch coated pan to

  17. 400 degrees

  18. 1/4 cup of

  19. batter onto one cornrr of the hot pan. Immediately tilt the pan about to

  20. cover the bottom of the pan evenly with the batter. Cook, uncovered,

  21. until thetop ofthe bread is filled with holes and no longer wet. The

  22. edges should begin to curl just a bit. remove quickly with your fingers

  23. and place the bread on a kichen towel. let it cool for 3-4 minutes as you

  24. prepare the next bread in similar fashion, and continue until all batter

  25. is used. Place the cooled bread on a plate. Stack the cooled breads on

  26. top of each other and cover with plastic wrap until ready to serve. Can

  27. 3 hours prior to serving. REG

  28. 4 shared by Sheryl Donner, Iowa City - - - - - - - - - - - - - - - - - -

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