Title: Injera (Ethiopian Bread)
Categories: None
Yield: 1 Servings

6 kg Flour
100 g Yeast
2 tb Sugar
1 1/2 tb Salt
Water

Somebody asked for an Injera recipe; here's one I got a few years ago from
a newspaper here in Israel, and never tried it. Please let me know if it's
good. The quantities in this recipe are for a medium-sized Ethiopian
restaurant... you should probably reduce it a little...

Mix the yeast with water, and let stand until bubbly. Add flour, then sugar
and salt. Mix and start adding water, until you get something like a
pancake batter. Cover and leave for 3 days.

Oil a skillet and heat it well (it should be very hot). Pour a little water
on the bottom to cool it a little, then return to heat (this is supposed to
help form the pores on top). Pour a little batter, spread evenly, and cook
over medium heat for 3-4 minutes. The bottom should turn brown, and the top
should look like a sponge. Don't turn over.

Posted to Digest bread-bakers.v096.n049

Date: Sun, 13 Oct 1996 00:21:09 +0200 (IST)

From: danon@post.tau.ac.il (Gabi Danon)