*  Exported from  MasterCook  *
 
                          Injera Bread (Ethiopian)
 
 Recipe By     : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Reg 4                            Sheryl D
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Cups          Warm Water
    2 1/2  Cups          Self-Rising Flour -- * See Note
    3      Tbsp          Club Soda
 
 *note - Jeff says that Gold Medal works the best!!
 
 Put the warm water into a blender or food processor.  Add the flour to
 the water and blend, slowly at fir, and then with rapid speed.  You
 should probably do this in two batches unless you have a powerful
 blender.  Scrape down the sides with a rubber spatula with both the
 blender and processor.  Place the batter in a 6 cup bowl and stir inthe
 club soda.  Heat a 12 inch coated pan to 400 degrees (Jeff recommends an
 electric skillet but I don't have one!).  Using a ladle, pour 1/4 cup of
 batter onto one cornrr of the hot pan. Immediately tilt the pan about to
 cover the bottom of the pan evenly with the batter. Cook, uncovered,
 until thetop ofthe bread is filled with holes and no longer wet. The
 edges should begin to curl just a bit.  remove quickly with your fingers
 and place the bread on a kichen towel. let it cool for 3-4 minutes as you
 prepare the next bread in similar fashion, and continue until all batter
 is used.  Place the cooled bread on a plate.  Stack the cooled breads on
 top of each other and cover with plastic wrap until ready to serve.  Can
 be made 3 hours prior to serving. 
 
 REG4 shared by Sheryl Donner, Iowa City
 
 
 
 
 
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