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Yemashila Injera – a Recipe from the Striking East Africa

2 Comments · Ethiopian Food

Yemashila Injera - Injera made from sorghum Yemashila injera unlike everything injeras is slightly thick. It is served with all forms of dishes on any opportunity.

Utensils:
large pancake pan or medium frying pan deep mixing bowl

Elements of Yemashila Injera:
1 ½ Ibs. sorghum flour
1 pkt. yeast
6 cups water

How to fix Yemashila Injera Injera made from sorghum
Mix sorghum flour with 6 cups of water till the mixture is thin. Add 1 packet yeast and mix well. Keep till mixture springs up.
Preheat pancake pan at 420o. Take ¾ cup of the mixture and pour into the pan steadily , starting at the edge, going clockwise, in circles and coming to the core. Let it hang about for 3-4 minutes. When eager the rim of the sorghum injera will rise from the pan. Remove instantly and place on a clean cloth to cool. Sorghum injera can be covered and stored in a cool place or refrigerated for about 2-3 days. Makes 6-8 servings.

Do you beg for Injera made from sorghum?

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