Injera ("sour dough")
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Injera ("sour dough")
Last updated 6/12/2012 12:55:44 AM. Recipe ID 17701. URL:
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      Title: Injera ("sour dough")
 Categories: Breads
      Yield: 1 Servings
  1 3/4 c  Unbleached white flour
    1/2 c  Self rising flour
    1/4 c  Whole wheat bread flour
      1 pk Dry yeast,about 1 Tablespoon
  2 1/2 c  Warm water
    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 to 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 the heat.
  The injera is cooked on only 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 just 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.

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Recipe ID 17701 (Apr 03, 2005)

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