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Title: Injera-Ethiopian Bread
Categories: African Bread
Yield: 1 Servings
| 3/4 | c | Buckwheat flour |
| 3/4 | c | All-purpose flour |
| 3 | ts | Baking powder |
| 1 | c | Club soda |
| 1/2 | ts | Salt |
| 1 | Egg -- beaten | |
| 2 | tb | Butter -- melted |
Mix flours, baking powder and salt in a bowl. Stir in egg and club soda until batter is creamy. Cook at once ona buttered skillet. Fry 2 tablps. batter for 1-2 minutes on one side only. Serve warm with or under main dishes. the club soda takes place of a sourdough starter. (This is made in the same fashion as crepes in a pan.
About roti:
Roti is a flat, sof, pastry like flat bread brought to the West Indies by the East Indain Immigranta. It is made in a heavy griddle, called a wat. I am hoping that the cast iron griddle I recently purchased will do the trick.
I had a trinidadian room mate who could make very good ones. One can only appreciate it when it is really really soft. When filled with curried chickpeas paste, it becomes dhal puri. I am partial to the ones filled with massala chicken curry, having been made to eat too many chickpeas in Caldo Verdes as a child.
Jazzbel bakery-shoppe-digest@rpmdp.com Recipe By : African Cookery-Annette Merson
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