Difference between revisions of "Taita"
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* 3½ cups warm [[water]] | * 3½ cups warm [[water]] | ||
| − | == | + | == Procedures == |
# In a large bowl, mix the above ingredients. | # In a large bowl, mix the above ingredients. | ||
# Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy. It can sit as long as 3–6 hours. | # Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy. It can sit as long as 3–6 hours. | ||
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# For a more authentic taita, add ½ cup teff [[flour]] (teff is a kind of [[millet]]) and reduce the [[whole wheat flour]] to ¼ cup. | # For a more authentic taita, add ½ cup teff [[flour]] (teff is a kind of [[millet]]) and reduce the [[whole wheat flour]] to ¼ cup. | ||
| − | [[Category:Eritrean Vegetarian]] | + | [[Category:Eritrean cuisine]] |
| − | [[Category:Eritrean | + | [[Category:Vegetarian Recipes]] |
| + | [[Category:Eritrean cuisine]] | ||
| + | [[Category:Snack Recipes]] | ||
[[Category:Flatbread Recipes]] | [[Category:Flatbread Recipes]] | ||
[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
[[Category:Masa Recipes]] | [[Category:Masa Recipes]] | ||
[[Category:Millet Recipes]] | [[Category:Millet Recipes]] | ||
| − | + | ||
[[Category:Self-rising flour Recipes]] | [[Category:Self-rising flour Recipes]] | ||
[[Category:Whole wheat flour Recipes]] | [[Category:Whole wheat flour Recipes]] | ||
Latest revision as of 17:21, 29 June 2012
Eritrean flat bread, also called "ingera".
Ingredients
- 3 cups self-rising flour
- ½ cup whole wheat flour
- ½ cup cornmeal -- or masa harina
- 1 tbsp active dry yeast -- (one package)
- 3½ cups warm water
Procedures
- In a large bowl, mix the above ingredients.
- Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy. It can sit as long as 3–6 hours.
- When ready, stir batter if liquid has settled on bottom.
- Then whip in blender, 2 cups of batter at a time, thinning it with ½ - ¾ cup water. Batter will be quite thin.
- Cook in non-stick frypan without oil over medium or medium-high heat.
- Use ½ cup batter per taita for a 12-inch pan or ⅓ cup batter for a 10-inch pan.
- Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
- Batter should be no thicker than ⅛-inch. Do not turn over. Taita does not easily stick or burn. It is cooked through when bubbles appear all over the top.
- Lay each taita on a clean towel for a minute or two, then stack in covered dish to keep warm.
- Finished taita will be thicker than a crepe, but thinner than a pancake.
- To serve, overlap a few taita on a platter and place stews on top (i think most kinds of spicy bean or veggie stews/curries would be great with this.
- Or lay one injera on each dinner plate, and ladle stew servings on top.
- Give each person three or more taita , rolled up or folded in quarters, to use for scooping up the stews.
- If you make 15 x 12-inch taitas, each would be about 120 calories, 3% CFF.
- For a more authentic taita, add ½ cup teff flour (teff is a kind of millet) and reduce the whole wheat flour to ¼ cup.
