Ethiopian flatbread (Injera/Taita) from Gursha: Timeless Recipes for Modern Kitchens, from Ethiopia, Israel, Harlem, and Beyond (page 37) by Beejhy Barhany and Elisa Ung
- active dry yeast
- baking powder
- Show all ingredients...
- Serves : 8-10 injera
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Spice-infused Ethiopian clarified butter (Niter kibbeh/Tesmi); Scrambled eggs with tomato, red onion, and jalapeño (Enqulal tibs/Enquaquho tibsi); Mild vegetable stew (Alicha wot/Alicha tsebhi); Okra stew with tomatoes (Bamya); Pumpkin stew with date honey (Dubba wot/Dubba tsebhi); Sunny yellow split pea stew (Kik alicha/Ater alicah); Mild fava and yellow split pea stew (Avejo's timtimo); Whole chicken stew (Vered's doro wot/Derho tsebhi); Israeli-influenced spicy, hearty beef stew (Rishan's kai wot/Sega tsebhi)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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