gss@ilw103.intel.com (gad sheaffer) (08/23/90)
The following recipe is from "Laisha" - a Hebrew womans weekly and is based on the cook in a Phalashi (thats an Ethiopean Jew) restaurant in the central station in Tel-Aviv. I tried the food there and liked it a lot. I have more Ethiopean recipes , and will translate them if there is interest. ( from Amhari via Hebrew to English ). Enjoy! Ingera - soft Ethiopean bread 1/2 Kg sifted flour 1 bag Baking powder ( see below) 50 gr quick yeast 1/2 cup oil 8-10 cups water Preparation: 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 (ethiopean) room temperature. stir every four hours. Heat a frying pan (25-30 cm diameter) and oil with 2-3 Tbs oil. Pour batter to form a layer at least 1/2 a cm thick. 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. Wet with water the lower side of the pan and oil the inner side before each bread. 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. Gad S. Sheaffer gss@iil.intel.com Intel design center - Haifa ,Israel.