Sally BR posted 01-15-99
Ethiopian Flat Bread (Injera)
MIX IN A LARGE BOWL:
3 cups Self-Rising Flour
1/2 cup Whole Wheat Flour
1/2 cup cornmeal (or masa harina)
1 T Active Dry Yeast (one package)
3 1/2 cups warm Water
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 over medium or medium-high heat. Use 1/2 cup batter per "injera" for a 12-inchpan 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. 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.
(from "Extending the Table... A World Community Cookbook" by Joetta Handrich Schlabach)
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