*  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    : Ethiopian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      c             Water -- warm
   2 1/2  c             Self-rising flour
   3      tb            Club soda

Put the warm water into a blender or food processor. Add the flour to
the water and blend, slowly at first, and then with rapid speed. You
should probably do this in 2 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 in the club soda. Heat a
12" coated pan to 400°F. Jeff recommends an electric skillet but I
don't have one! Using a ladle, pour 1/4 cup of batter onto one corner
of the hot pan. Immediately tilt the pan about to cover the bottom of
the pan evenly with the batter. Cook, uncovered, until the top of the
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 to 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.

Posted by: Sheryl Donner, Iowa City


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