Injera (Ethiopian Flat Bread) Recipe
1 3/4 cup flour
1/2 cup self-rising flour
1/4 cup whole wheat flour
1 package dry yeast
2 1/2 cup water, warm
1/2 tsp baking soda
1/2 tsp 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
to Vegetarian Recipes
Food Tips of the Week
At the start of a diet, people most certainly look at food store and big brand food items labelled 'low in fat'. To do this is far too often a miscalculation, in that an item could be significantly reduced in fats, but nevertheless elavated in calories and carbs.
The argument against low carb diets
Its popular as hell, but it is really safe for you?
Many scientific studies over the years have illustrated that high consumption of animal fat can lead to increased probability of cancer, heart problems and other inflammatory disorders.
Remember, one point that is often overlooked, it is very hard (although not totally impossible) for vegetarians to adopt a reduced carbohydrate diet.
Foods containing allyl sulfides
( includes pickled shallots, chives and spring onions)
The alliaceae family of vegetables is rich in allyl sulfides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer.
Even though there is not enough, definitive proof available, allyl sulfides are also thought by nutritionalists to aid in antiinflammatory effect, arteriosclerosis and physical exhaustion.
Foods containing allyl sulfides are low in calories, so make sure you add them to your weight loss regime.
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