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Injera (African [ Ethiopian] Flat Bread)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the flour with the water; you want to have a somewhat liquid consistency. | 2. Heat a large non-stick frying pan. The secret of making injera is that the pan be very hot. | 3. Pour a thin layer (think crepe thinness) of mixture on the pan; cook until the bottom is light brown and the top becomes sponge like. | 4. You CAN turn it and cook the other side to crispness and brownness but traditionally the top side is supposed to be spongy -- let the bottom cook but don't turn it. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    self rising flour 2 cups - - - -
    seltzer water 2 cups 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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