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| Chef | |
| Submitted | June 2nd 2008 |
| Cuisine | Ethiopian |
| Category | Bread |
| Level | Intermediate |
| Servings | 20 |
| Rating |
Ingredients
3 Cups Self-rising flour
1/2 Cup Whole wheat flour
1/2 Cup Cornmeal
1 Tablespoon Active dry yeast
3 1/2 Cups Warm water
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Not an authentic recipe since it doesn't use Teff (a type of grain). But If you don't want to wander around for this special grain, use everything that you can get at your neighborhood grocery store.
Directions
Mix all ingredients. Let set in a large bowl, covered, until the mixture rises and becomes stretchy. It takes more than an hour and can sit as long as 3 to 6 hours. Stir the mixture if liquid has settled on bottom.
When the mixture becomes stretchy, whip it in a blender, 2 cups of the mixture at a time. Thin the mixture with 1/2 to 3/4 cup of warm water. The mixture will be quite thin.
If you use a non-stick fry pan, do not use oil. For other types of pans, pour a few drops of vegetable oil and wipe out with a paper towel. Use the paper towel to lightly grease the pan after each batch.
Use 1/2 cup of the mixture per a 12-inch flat bread or 1/3 cup of the mixture for a 10-inch flat bread. Over medium or medium-high heat, pour the mixture in a pan and quickly swirl the pan to spread the mixture as thin (no thicker than 1/8-inch) as possible. Do not turn over. Flat bread is cooked through when bubbles appear all over the top. It does not easily stick or burn, so take your time.
Lay each flat bread on a clean towel for a minute or two. Then, stack in a covered dish to keep warm.
When the mixture becomes stretchy, whip it in a blender, 2 cups of the mixture at a time. Thin the mixture with 1/2 to 3/4 cup of warm water. The mixture will be quite thin.
If you use a non-stick fry pan, do not use oil. For other types of pans, pour a few drops of vegetable oil and wipe out with a paper towel. Use the paper towel to lightly grease the pan after each batch.
Use 1/2 cup of the mixture per a 12-inch flat bread or 1/3 cup of the mixture for a 10-inch flat bread. Over medium or medium-high heat, pour the mixture in a pan and quickly swirl the pan to spread the mixture as thin (no thicker than 1/8-inch) as possible. Do not turn over. Flat bread is cooked through when bubbles appear all over the top. It does not easily stick or burn, so take your time.
Lay each flat bread on a clean towel for a minute or two. Then, stack in a covered dish to keep warm.
Citation: http://www.recipezaar.com/184017