Injera I

Ingredients

 * 1/2 kg Sifted flour
 * 1 bag baking powder
 * 50 gm quick yeast
 * 1/2 cup oil
 * 8 cup water

Directions

 * 1) One bag is the amount quoted. It usualy suffices for 500 Gr flour. I do not know how many grams it is, about 1 Tbs.
 * 2) on the cook in a Phalashi (thats an Ethiopian Jew) restaurant in the central station in Tel-Aviv. I tried the food there and liked it a lot. I have more Ethiopian recipes, and will translate them if there is interest.
 * 3) (from Amhari via Hebrew to English ). Enjoy!
 * 4) Put the flour in a deep bowl. Add the yeast and baking powder . add water gradualy while stirring until you get a smooth batter. Keep for 3 days at
 * 5) (Ethiopian) room temperature. stir every four hours.
 * 6) Heat a frying pan (25–30 cm diameter) and oil with 2-3 Tbs oil.
 * 7) Pour batter to form a layer at least 1/2 cm thick.
 * 8) Cover and fry for 2–3 minutes. When the bread starts to lift at the edge and solidifies at the lower side, turn it over. You get a kind of soft and porous pita.
 * 9) Wet with water the lower side of the pan and oil the inner side before each bread.