Esta es una exhibición prevé de cómo se va ver la receta de 'Injera (Ethiopian Sourdough Flatbread)' imprimido.

Receta Injera (Ethiopian Sourdough Flatbread)
by Global Cookbook

Injera (Ethiopian Sourdough Flatbread)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 2 c. TEFF flour
  • 2 c. self-rising flour rice or possibly barley flour
  • 1/2 tsp baking pwdr
  • 5 c. hot water

Direcciones

  1. Makes 5 Large Injeras (Crepes)
  2. In a large bowl mix 2 1/2 c. water with 2 c. TEFF flour.
  3. In a blender mix self-rising or possibly other flour, 1/2 tsp. baking pwdr and 2 1/2 c. water, then pour mix into a second bowl.
  4. Cover both bowls and leave them for 2-3 days till fermentation and water has risen to the top of each mix.
  5. Carefully pour off the water which now covers the mixtures.
  6. Combine the two mixtures in one bowl, cover and let the mix stand for 2 hrs till it rises.
  7. Pour the batter proportionately to create a thin layer over the surface of a large heated skillet. The skillet temperature should be 425F.
  8. Cook mix till a spongy, crepe-like bread is formed. Remove from heat and allow to cold.
  9. Place food on injera and arrange folded injera around edges of serving dish.Injera around edge of dish are used to pick up morsels of food.