<<Disclaimer: Verify this information before applying it to your situation.>>
 
At 04:06 PM 2/3/96 -0500, Susan Lerner <[log in to unmask]> wrote:
 
>  Anyone out there know if
>Injera can be made with a blend of wheat and teff?
 
Yes, it can. It can also be made with all wheat. However, to be authentic it
would have to be pure teff.
 
Here, for example is one with wheat. Doesn't look at all authentic. Don.
 
 
                      Injera (Soft Ethiopian Bread)
 
Recipe By     : Gad S. Sheaffer - [log in to unmask]
Serving Size  : 4    Preparation Time :0:00
Categories    : African                          Breads
                Ethiopian
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  kilogram      sifted flour
   1      bag           Baking powder *
  50      grams         quick yeast
     1/2  cup           oil
   8      cups          water
 
* One bag is the amount quoted. It usually suffices for 500 Gr flour. I do
not know how many grams it is, about 1 Tbs.
 
The following recipe is from "Laisha" - a Hebrew woman's weekly and is
based on the cook in a Phalashi (that's 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.
(from Amhari via Hebrew to English ). Enjoy!
 
Put the flour in a deep bowl. Add the yeast and baking powder. Add water
gradually while stirring until you get a smooth batter. Keep for 3 days at
(Ethiopian) 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 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.