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1 3/4 c flour
1/2 c Self-rising flour
1/4 c Whole wheat flour
1 pk Dry yeast
2 1/2 c Water; warm
1/2 ts Baking soda
1/2 ts Salt
Combine the flours and yeast in a ceramic or glass bowl. Add the warm
water and mix into a fairly thin, smooth batter.
Let the mixture sit for three full days at room temperature.
Stir the mixture once a day. It will bubble and rise. When you are ready
to make the injera, add the baking soda and salt and let the batter sit for
10-15 minutes. Heat a small, nonstick 9-inch skillet. When a drop of water
bounces on the pan's surface, take about 1/3 cup of the batter and pour it
in the skillet quickly, all at once. Swirl the pan so that the entire
bottom is evenly coated, then return to heat. The injera is cooked only on
one side and the bottom should not brown. When the moisture has evaporated
and lots of "eyes" appear on the surface, remove the injera. Let each
injera cool and then stack them as you go along. If the first injera is
undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook
it a bit longer. Be sure not to overcook it. Injera should be soft and
pliable so that it can be rolled or folded, like a crepe.
Nutritional Information per serving: xx calories, xx gm protein, xx gm
carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x
g dietary fiber
Posted on GEnie Food & Wine RT Mar 07, 1993 by J.PRINCE13 [Dale]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com
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