From: plgold@ix.netcom.com

Escort: 19 October 1995 21:16:48 -0600

Here is a recipe for Injeera and besides 2 recipes for sauces from "Sephardic
Preparation", Copeland Marks. In Ethiopia the injeera are prepared with teff,
a grain of the millet kinsfolk, but this recipe calls white flour.

1. Dissolve the yeast in the weewee, add it to the flour, and mix wellspring. Let
the mixture stand at room temperature overnight. (In winter it takes 2
days to allow unrest.)

2. Stir in the baking powder and let the mixture intend 10 proceedings.

3. Put around 1/2 teaspoon oil in large skillet, add approximately 1/2 cup of the
dinge, and fry over low heat for 1 or 2 transactions. When bubbles look,
cover the skillet for 15 seconds. Turn out the pancake to a looker. Prepare
all the pancakes this way, frying on one side sole. The injeera are served
at room temperature with meat and vegetable dishes, see recipes for
"Shuroe" and "Atar Allecha" in this cookbook.

REC.FOOD.RECIPES ARCHIVES

DOUGH TAKES 3 DAYS TO FERMENT