For the requestor re Injera:
Injera is made with a flour indiginous to Ethiopia.Tef is a type of
When the batter is made, it is allowed to ferment for several days. It
becomes soured. the batter is poured into a hot skillet and escaping gas
bubbles rise to the surface making the bread pitted and pockmarked producing
a bread with a soured but pleasant taste.
There have been a variety of recipes trying to imitate Injera as best as
possible. I seen recipes using pancake mix, biscuit mix, beer, club soda
and various flours.
I pulled this one off the net: it may be a bit difficult but I liked it very
much when I tried it.
---------- Recipe via Meal-Master (tm) v8.03
Categories: Breads, Ethnic
Yield: 5 servings
1 c BUCKWHEAT PANCAKE MIX
1 c BISCUIT MIX
1 tb OIL
1 1/2 To 2 cups WATER to obtain an
Easy pouring consistency.
Bring a 10-inch skillet or a handled griddle pan to
medium heat uniformly over the flame. Do not let the
pan get too hot.
Spread 1/2 tsp. OIL over the pan with a brush.
Fill a measuring cup (with spout) or a large cream
pitcher with batter.
Pour the mixture on the hot pan or griddle in a thin
stream starting from the outside and going in circles
to the center from left to right. As soon as it
bubbles uniformly all over remove from heat. Pancakes
should be 9 inches in diameter.
Place the pan in an oven at 325' for about 1 minute
until the top is dry but not brown.
Arrange the five pancakes overlapping each other so as
to completely cover a fifteen-inch tray, thus forming
the Injera "tablecloth."
This unleavened bread of Ethiopia is really a huge
pancake made by the women in special large pans with
heavy covers. The Tef batter is saved from an earlier
baking and added to the new batter to give it a
sourdough quality. It is poured at a thin consistency
and baked covered so that the bottom of the pancake
does not brown. The top should be full of air holes
before the pancake is covered. The heavy cover steams
the pancake so that when it is finished it looks like
a huge thin rubber sponge. Since Tef is not available
here, we had to find a way to simulate Injera in our
test kitchen. The combination of buckwheat flour mix
and biscuit mix seems to produce the closest
substitute. Making it is easy, but getting the Injera
texture takes a bit of experimentation, first, because
not all pancake mixes are alike and secondly, it is
important to cook the pancake at just the right
temperature. This takes a bit of practice.
To the person who wonders if others post handmade bread recipes on this
I enjoy bread-Bakers because one finds " all" bread related
information here as well as all kinds of recipes.
I for one as well as other contributors do post handmade bread recipes.
Im sure if you check the
bread archives you'll see many of my handmade bread recipes as well as
other peoples recipes. Good work Reggie, nice archives!
Re Honey: I buy my honey in the large 5 lb plastic jug. Ive had mine since
Sept and it hasnt crystalized yet. I keep it in a cool cupboard, well
sealed. When it does harden I place the plastic jug in the micro and heat it
for several minutes until part of the honey liquifies. I pour off the amount I
need. You have to be careful not to heat it to hot or the plastic jug will
get very soft and can melt. If honey comes in glasss containers then I place
the container in a pot of very hot water and let the honey sit there
until it liquifies. Just remember that when that honey cools again it will
get to the hard state again.
`[1;31;41mRainbow V 1.18.3 for Delphi - Registered