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- Here is a recipe for Injeera and also 2 recipes for sauces from "Sephardic Cooking", Copeland Marks. In Ethiopia the injeera are prepared with teff, a grain of the millet family, but this recipe calls white flour.
- 1. Dissolve the yeast in the water, add in it to the flour, and mix well. Let the mix stand at room temperature overnight. (In winter it takes 2 days to allow fermentation.)
- 2. Stir in the baking pwdr and let the mix stand for 10 min.
- 3. Put about 1/2 tsp. oil in large skillet, add in about 1/2 c. of the batter, and fry over low heat for 1 or possibly 2 min. When bubbles appear, cover the skillet for 15 seconds. Turn out the pancake to a dish. Prepare all the pancakes this way, frying on one side only. The injeera are served at room temperature with meat and vegetable dishes, see recipes for
- "Shuroe" and "Atar Allecha" in this cookbook.
- DOUGH TAKES 3 DAYS TO FERMENT
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 153 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.42g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 51mg | 1% |
| Total Carbs 31.92g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.11g | 0% |
| Protein 4.43g | 7% |
