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injera02
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1995-09-27
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Newsgroups: rec.food.veg.cooking,rec.food.veg,rec.food.recipes
From: SARAH@urhep.pas.rochester.edu (Sarah D. Johnson)
Subject: VEGAN: Injera bread recipe
Message-ID: <1994May25.194140.20126@galileo.cc.rochester.edu>
Organization: Niels Bohr Institute
Date: Wed, 25 May 1994 19:49:39 GMT
Archive-Name: vegan/injera-bread
Here's the Injera bread recipe from "Sundays at Moosewood
Restaurant" by the Moosewood Collective, ISBN 0-671-67989-9.
1 3/4 cup unbleached white flour
1/2 cup self-rising flour
1/4 cup whole wheat flour
1 tbsp dry yeast
2 1/2 cups warm water
1/2 tsp baking soda
1/2 tsp salt
Combine flours and yeast in a ceramic or glass bowl. add water and mix.
Let sit for 3 days at room temperature. Stir once a day, it should bubble
and rise.
When you are ready to make the bread, add baking soda and salt and let
sit for 10-15 minutes.
Heat a non-stick skillet ( a well seasoned cast iron one works). When a
drop of water bounces on the pan, pour 1/3 cup of batter in quickly.
Swirl the pan to coat bottom and return to heat. Cook on only one side until
many bubbles appear, but it is not browned on bottom. Remove, cool and then
stack them up as you go. Serve with W'et (Ethiopian stew), recipes are also
in the book.
Sarah