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Ingredientes
Direcciones
- * One bag is the amount quoted. It usualy suffices for 500 Gr flour. I don't know how many grams it is, about 1 Tbs.
- on the cook in a Phalashi (thats an Ethiopian Jew) restaurant in the central station in Tel-Aviv. I tried the food there and liked it a lot. I have more Ethiopian recipes, and will translate them if there is interest.
- (from Amhari via Hebrew to English ). Enjoy!
- Put the flour in a deep bowl. Add in the yeast and baking pwdr . add in water gradualy while stirring till you get a smooth batter. Keep for 3 days at
- (Ethiopian) room temperature. stir every four hrs.
- Heat a frying pan (25-30 cm diameter) and oil with 2-3 Tbs oil.
- Pour batter to create a layer at least 1/2 cm thick.
- Cover and fry for 2-3 min. When the bread starts to lift at the edge and solidifies at the lower side, turn it over. You get a kind of soft and porous pita.
- Wet with water the lower side of the pan and oil the inner side before each bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 638g | |
| Recipe makes 4 servings | |
| Calories 733 | |
| Calories from Fat 256 | 35% |
| Total Fat 29.05g | 36% |
| Saturated Fat 2.3g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Potassium 384mg | 11% |
| Total Carbs 100.16g | 27% |
| Dietary Fiber 6.0g | 20% |
| Sugars 0.34g | 0% |
| Protein 17.7g | 28% |
