Ethiopian Food

Yemashila injera different all injeras is slightly thick. It is served with all forms of dishes on any opportunity.

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

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

How to create Yemashila Injera Injera devised 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 rises.
Preheat pancake pan at 420o. Take ¾ cup of the mixture and pour into the pan steadily , beginning at the edge, going clockwise, in circles and coming to the core. Let it stay for 3-4 minutes. When willing the rim of the sorghum injera will go beyond from the pan. Remove right away 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.

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