Injera – Ethiopian Flat Bread
1/4 tsp Active dry yeast
1 Cup Warm Water
2 cups Teff Flour
—–let above ingredients sit for 3 days—-
1 cup Barley Flour
~2 cups Warm Water
—–Let Above ingredients sit for another 2 days—–
1/2 tsp Salt ( in 12 fl oz of injera batter)
1/16 tsp Baking powder ( in 12 fl oz of injera batter)
—–Add above ingredients just before cooking—–
Now cook on hot skillet (350 degrees), covering w/ lid when bubbles rapidly appear in order to steam
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Berbere Lentil Curry:
1/2 Onion, dice
2 cloves garlic, minced
Roasted spicy and sweet peppers 😉
600g Concasse tomato
2 tsp Berbere Seasoning
2 tsp Salt
——–Heat on stovetop to reduce above ingredients by half———
1 cup dry lentils, soaked overnight
1 cup vegetable stock
——Add above ingredients and cook until lentils are tender ~30 min—
2:2 tbsp arrowroot: water slurry
—– Add slurry at the end——-
Get creative and eat this with whatever you want really! 🙂