Date: Fri, 15 Jul 94 15:31:32 PDT
From: "Jennefer Hardin - PCD" (email@example.com)
I got this recipe from a wonderful cookbook called "Extending the Table... A
World Community Cookbook (Recipes and stories in the spirit of More-with-Less)"
by Joetta Handrich Schlabach (copyright 1991 by Herald Press, Scottdale, PA
Ethiopian Flat Bread (Injera) -- makes 15-20 12-inchi injera
In a large bowl, mix:
3 cups self-rising flour (750 ml)
1/2 cup whole wheat flour (125 ml)
1/2 cup cornmeal or masa harina (125 ml)
1 T active dry yeast (one package) (15 ml)
3 1/2 cups warm water (875 ml)
Let set in large bowl, covered, an hour or longer, until batter rises and
becomes stretchy. It can sit as long as 3-6 hours. When ready, stir batter if
liquid has settled on bottom. Then whip in blender, 2 cups of batter at a
time, thinning it with 1/2 - 3/4 cup water. Batter will be quite thin.
Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?)
over medium or medium-high heat. Use 1/2 cup batter per injera for a 12-inch
pan or 1/3 cup batter for a 10-inch pan. Pour batter in heated pan and quickly
swirl pan to spread batter as thin as possible. Batter should be no thicker
than 1/8-inch. Do not turn over. Injera does not easily stick or burn. It is
cooked through when bubbles appear all over the top. Lay each injera on a
clean towel for a minute or two, then stack in covered dish to keep warm.
Finished injera will be thicker than a crepe, but thinner than a pancake.
To serve, overlap a few injera on a platter and place stews on top (I think
most kinds of spicy bean or veggie stews/curries would be great with this. For
Ethiopian food, the spicier the better). Or lay one injera on each dinner
plate, and ladle stew servings on top. Give each person three or more injera,
rolled up or folded in quarters, to use for scooping up the stews.
I calculated that if you make 15 12-inch injeras, each would be about 120
calories, 3% CFF. Not bad. For a more authentic injera, add 1/2 cup teff
flour (teff is a kind of millet) and reduce the whole wheat flour to 1/4 cup.