Ethiopian Bread (injera)
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Mix teff with the water. Leave to stand in a covered bowl for a couple of days until it starts to bubble.
The mixture should be slightly sour and the consistency of crêpe batter. Stir in the salt.
Add a ladle of the mixture to a pre-heated skillet and cook slowly until air bubbles rise to the top.
Do not let it brown, and make sure that it is not too thick.
¾ cup Teff flour (found in health food shops), substitute with plain flour
3½ cups water
pinch of salt
Toegevoegd door: Natália Martins
geraadpleegde: 3290 X
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