Ethnic: In Ethiopia the injeera are prepared with teff, a grain of the by Recipe Cottage

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	In Ethiopia the injeera are prepared with teff, a grain of the

		millet family, but this recipe calls white flour. Injeera (Ethiopian Pancakes) Yield: About 20 pancakes 1 teaspoon dry yeast 2-1/2 cups warm water 4 cups flour 1 teaspoon baking powder Oil Dissolve the yeast in the water, add it to the flour, and mix well. Let the mixture stand at room temperature overnight. (In winter it takes 2 days to allow fermentation.) Stir in the baking powder and let the mixture stand for 10 minutes. Put about 1/2 teaspoon oil in large skillet, add about 1/2 cup of the batter, and fry over low heat for 1 or 2 minutes. When bubbles appear, cover the skillet for 15 seconds. Turn out the pancake to a dish. Prepare all the pancakes this way, frying on one side only. The injeera are served at room temperature with meat and vegetable dishes. Shuroe (Spiced Chick-Pea Flour Mis and Sauce) Serves 2 1 cup chick-pea flour (besan) 1/2 teaspoon ground tumeric 1/2 teaspoon grated fresh gingerroot or ground ginger 1/4 teaspoon paprika 1/4 teaspoon hot red chili powder 1/4 teaspoon ground aniseed 1 cup water 1 teaspoon corn oil 2 tablespoons chick-pea flour mix 1/2 teaspoon salt Mix together the chick-pea flour, tumeric, ginger, paprika, hot chili and aniseed. Mix well and set aside. To prepare the sauce, bring the water and oil to a boil in a skillet, add 2 tablespoons of the mix and the salt and simmer over low heat for 3 to 4 minutes. The sauce will thicken quickly to a thick puree. Serve warm with injeera. Or serve the sauce with any stew as a side dish. Reserve the balance of the shuroe mix for another occasion. Atar Allecha (Spiced Green-Pea Puree) Serves 4 1 small onion, chopped (1/3 cup) 2 garlic cloves, chopped fine 1 tablespoon corn oil 1 cup green split peas, covered with water for 1 hour, cooked for 1/2 hour, drained and mashed 1/2 teaspoon ground tumeric 1/2 teaspoon salt 1 small hot green chili, chopped fine (2 to 3 teaspoons) 1 cup water Stir-fry the onion and garlic in a dry pan over moderately low heat for 2 minutes. Add the oil and stir-fry for 1 minute. Add the mashed peas, tumeric, salt and chili; mix well. Add the water and cook for 3 to 4 minutes to reduce the mixture to a thick, green, well-spiced puree. Serve warm with injeera. Variation: If you substitute 1 cup of red Egyptian lentils for the green split peas and follow the same instructions, you will have Misr Allecha.