On Line Cookbook
Flexible Flatbread - Injeera ( Sour Dough Ethiopian )
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Recipe Information
Chuck's Collection

Serves/Makes:4 breads

  • 1-3/4 cups (425 ml) unbleached flour
  • 1/4 cup (60 ml) whole wheat flour
  • 1/2 cup (125 ml) self rising flour
  • 2-1/4 tsp (10 ml) dry yeast (1 pkg)
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) baking soda
  • 2-1/2 cups (600 ml) warm water
  • Combine flours and yeast.
  • Add the water and mix into a thin smooth batter.
  • Let stand at room temperature for 3 days, stirring once a day.
  • It will rise and bubble.
  • Add baking soda and salt.
  • Stir and let sit for 10 or 15 minutes.
  • Heat a small skillet (8 inch or a little larger)
  • When good and hot, pour 1/3 cup (80 ml) batter in skillet.
  • Swirl to cover bottom and cook on 1 side only.
  • When bubbles appear on top and bottom is not brown, remove.
  • If it is undercooked try using less batter, and cooking longer.
  • Do not overcook as they are to be flexible enough to fold or roll.
Have fun. I haven't tried these yet. You will probably have to fry a few before you get it right. Not sure where I got this, as I have thousands without a source. Newspapers, magazine, books at the library and the net. If you want instructions for making "self-rising flour" let me know at seanice351@cs.com

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