Re: Ethiopian restaurants in the bay area

May 23, 2006

--- seamaiden399 <seamaiden399@...> wrote:

> I've been reading about Injera (ethiopian flatbread

> made from teff

I spoke to the owner of an Ethiopian restaurant in

Berkeley, and he told me not to eat any injera from a

restaurant, as they ALL cut it with wheat flour. He

said the teff is too expensive to use alone.

You can make it yourself, it's not too hard. I did it

once. Bob's Red Mill makes teff in packages. Look on

the web for injera recipes.

Lori

" I wrestled with reality for 36 years, and I'm happy to say that I

finally won out over it. "

---Elwood P. Dowd

May 23, 2006

Injera is really, really easy - 2 c of teff flour and either 2 c kefired

apple cider (or water and a 1/4 tsp of GF yeast) or (water and a bit of

sourdough starter or some left from the last time), stir/blend well, cover

with a tea towel or sushi mat to keep the flies out and let the air in, let

stand on the counter overnight or from breakfast to dinner or longer (longer

makes it more sour), then pour on hot greased skillet or griddle, spread out

with the back of a spoon or spatula or the bottom of a small ramekin, cover

with a pot lid and cook until you hear the steam sizzling on the skillet and

the teff turns darker, take off, keep warm and make another.

I make mine about the size of tortillas so that they are easy to get on and

off the skillet, really experienced injera makers can make them quite a bit

bigger (this is the reason for the wheat, besides being cheaper, in

restaurants).

Connie

-----Original Message-----

From: [mailto: ]

On Behalf Of Fiesta Cranberry

Sent: Monday, May 22, 2006 7:27 PM

Subject: Re: [ ] Ethiopian restaurants in the bay area