Injera I

Description
Soft Ethiopian bread. One bag is the amount quoted. It usually suffices for 500 g flour. I do not know how many grams it is, about 1 Tbs. On the cook in a Phalashi (that's an Ethiopian Jewish) 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. — from Amhari via Hebrew to English ). Enjoy!

Ingredients

 * ½ kg sifted flour
 * 1 bag baking powder
 * 50 gm quick yeast
 * ½ cup oil
 * 8 cups water

Directions

 * 1) Put the flour in a deep bowl. Add the yeast and baking powder.
 * 2) Add water gradually while stirring until you get a smooth batter. Keep for 3 days at (Ethiopian) room temperature.
 * 3) Stir every four hours.
 * 4) Heat a frying pan (25 – 30 cm diameter) and oil with 2 – 3 Tbs oil.
 * 5) Pour batter to form a layer at least ½ cm thick.
 * 6) 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.
 * 7) Wet with water the lower side of the pan and oil the inner side before each bread.