Injera Bread(Ethiopian)

* 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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