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Overnight Injera

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 18 Dec 2011 10:02:02 -0800
v111.n049.3
* 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"
                                     - - - - - - - - - - - - - - - - - - -

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.