*  Exported from  MasterCook II  *
 
                       Ethiopian Flat Bread (Injera)
 
 Recipe By     : “Jennefer Hardin - PCD” <jhardin@pcocd2.intel.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cornmeal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----In A Large Bowl, Mix-----
    3      Cups          Self-Rising Flour
      1/2  Cup           Whole Wheat Flour
      1/2  Cup           Cornmeal -- or masa harina
    1      T             Active Dry Yeast -- (one package)
    3 1/2  Cups          Warm Water
 
 Let set in large bowl, covered, an hour or longer, until batter rises and
 becomes stretchy.  It can sit as long as 3-6 hours.  When ready, stir batter
 if liquid has settled on bottom.  Then whip in blender, 2 cups of batter at
 a time, thinning it with 1/2 - 3/4 cup water.  Batter will be quite thin.
 
 Cook in non-stick frypan WITHOUT OIL over medium or medium-high heat.  Use
 1/2 cup batter per injera for a 12-inchpan or 1/3 cup batter for a 10-inch pan.
  Pour batter in heated pan and quickly swirl pan to spread batter as thin as
 possible.  Batter should be no thicker than 1/8-inch.  Do not turn over.
  Injera does not easily stick or burn.  It is cooked through when bubbles
 appear all over the top.  Lay each injera on a clean towel for a minute or two,
 then stack in covered dish to keep warm.  Finished injera will be thicker than
 a crepe, but thinner than a pancake.
 
 To serve, overlap a few injera on a platter and place stews on top (I think
 most kinds of spicy bean or veggie stews/curries would be great with this.
 For Ethiopian food, the spicier the better).  Or lay one injera on each dinner
 plate, and ladle stew servings on top.  Give each person three or more injera,
 rolled up or folded in quarters, to use for scooping up the stews.
 
 I calculated that if you make 15 12-inch injeras, each would be about 120
 calories, 3% CFF.  For a more authentic injera, add 1/2 cup teff flour (teff is
 a kind of millet) and reduce the whole wheat flour to 1/4 cup.
 
 NOTES:
 
 Injera, a spongy crepe-like bread (slightly sour), is almost always eaten with
 Ethiopian stews.  If you've been to an Ethiopian restaurant, they probably used
 the injera as both plate and utensils.  The injera are layered on a round table
 and the stews are piled on top -- then more injera are used to scoop up and eat
 the stew.  And of course once the stew is gone the injera underneath it are
 suffused with all the yummy juices. It takes a while to cook up each injera but
 it’s really easy.
 
 Ethiopian Flat Bread (Injera) -- makes 15-20 12-inchi injera
 (from “Extending the Table... A World Community Cookbook” by Joetta Handrich
 Schlabach)
 
 
 
 
 
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