ETHIOPIAN RECIPES (INJERA)

Ingredient     -         1/4 cup teff flour     -          3/4 cup all-purpose flour     -          1 cup water     -         A pinch of salt     -          Peanut or vegetable oil     -          A mixing bowl     -         A nonstick pan or cast-iron skillet

Method    -         Put the teff flour in the bottom of a mixing bowl, and sift in the all          purpose flour.    -         Slowly add the water, stirring to avoid lumps.   -        Put the batter aside for a day or more (up to three days) to allow it to         ferment.  The injera batter will start to bubble and acquire the slight        tanginess for  which it’s known but where by the injera batter does         not ferment on its own,  add a teaspoon of yeast.    -         Add salt.    -        Heat a nonstick pan or lightly oiled         cast-iron skillet until a water drop         dances on the surface. Make sure         the surface of the pan is smooth.         If not the injera might fall apart         when you try to remove it.    -        Coat the pan with a thin layer of batter. Injera should be thicker than a         crepe, but not as thick as a traditional pancake. It will rise slightly         when it heats.    -         Cook until holes appear on the surface of the bread. Once the surface is          dry, remove the bread from the pan let it cool.

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