* Exported from MasterCook *
(Bread), Overnight Injera
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Low Fat
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups teff flour
1/3 cup rice flour
2 Tablespoons potato starch flour
1 Tablespoon tapioca flour
2 teaspoons active dry yeast
1 pinch ground fenugreek
1 pinch ground cumin
2 1/2 cups water -- warm
1/2 teaspoon salt
1 tablespoon honey -- optional
1. Whisk together the four flours, yeast, fenugreek, and cumin in
large bowl. Stir in 2 1/2 cups warm water. Cover bowl with kitchen
towel, and let stand 12 to 24 hours at room temperature, or until top
is bubbly and mixture smells yeasty. (Mixture will separate into 3
layers: a top and bottom starter, and a watery layer in the middle.)
2. Stir in salt and honey, if using. The batter should resemble very
thin pancake batter; add more water to thin, if necessary.
3. Heat large nonstick skillet over medium heat. Pour 1/3 cup batter
into skillet, tilting to spread batter into large round that's
thicker than a crminute, or until top of injera is covered with bubbles. Loosen edges
with spatula, and transfer to plate. Cover to keep warm. Repeat with
remaining batter. Serve warm.
Description:
"The spongy flat bread that acts as plate and utensils in
Ethiopian restaurants, injera usually ferments for three days before
baking, but this one can be done overnight."
Source:
"Vegetarian Times"
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Per Serving (excluding unknown items): 199 Calories; 1g Fat (2.8%
calories from fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 182mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Fat; 0 Other Carbohydrates.
Serving Ideas : Serve with spicy vegetable stews, or use for sandwich wraps.
NOTES : The gluten-free flour mix used in this recipe can substitute
for all-purpose flour. Combine:
6 cups rice flour
2 cups potato starch flour
1 cup tapioca flour
to make 9 cups gluten-free flour mix.