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Injera I

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Description Edit

Soft Ethiopian bread. One bag is the amount quoted. It usually suffices for 500 g flour. I do not know how many grams it is, about 1 Tbs. On the cook in a Phalashi (that's an Ethiopian Jewish) 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!

Ingredients Edit

Directions Edit

  1. Put the flour in a deep bowl. Add the yeast and baking powder .
  2. Add water gradually while stirring until you get a smooth batter. Keep for 3 days at (Ethiopian) room temperature.
  3. Stir every four hours.
  4. Heat a frying pan (25 – 30 cm diameter) and oil with 2 – 3 Tbs oil.
  5. Pour batter to form a layer at least ½ cm thick.
  6. Cover and fry for 2 – 3 minutes. 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.
  7. Wet with water the lower side of the pan and oil the inner side before each bread.

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