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Receta Injera (Soft Ethiopian Bread)
by Global Cookbook

Injera (Soft Ethiopian Bread)
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Ingredientes

  • 1/2 kg Sifted flour
  • 1 bag Baking pwdr *
  • 50 gm Quick yeast
  • 1/2 c. Oil
  • 8 c. Water

Direcciones

  1. 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.
  2. 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.
  3. (from Amhari via Hebrew to English ). Enjoy!
  4. 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
  5. (Ethiopian) room temperature. stir every four hrs.
  6. Heat a frying pan (25-30 cm diameter) and oil with 2-3 Tbs oil.
  7. Pour batter to create a layer at least 1/2 cm thick.
  8. 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.
  9. Wet with water the lower side of the pan and oil the inner side before each bread.