Yngera (or Injera) – Ethiopian sour dough pancakes that served instead of bread for breakfast, lunch and dinner. In Africa, they are also used instead of cutlery, as a plate, or as a spoon, scooping up various sauces. Traditional dough for ingers sour for a few days, and then it makes lace out of it cakes in the hole. But such an effect can be achieved and fast way, kneading lean dough on sparkling water with the addition of baking powder and vinegar. Fry the yenger in a hot pan and Serve with any dipping dishes. Share with friends: 
Time: 45 minutes Difficulty: Easy Quantity: 12pcs Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.5 tbsp. wheat flour
- 0.5 tbsp. rye flour
- 2 tsp baking powder
- 0.5 tsp fine salt
- 2 and 3/4 Art. sparkling water
- 3 tbsp. l distilled vinegar 5%
Recipes with similar ingredients: premium flour, rye flour, sparkling water
Recipe preparation:
- Pour all the flour, baking powder and salt into the food processor and mix. Pour sparkling water into a measuring cup and add vinegar. Without stopping the combine, pour in liquid and knead very smooth dough. Let stand for 10 minutes.
- In a medium heat, heat a non-stick pan. diameter of 25 cm. Sprinkle a thin layer of culinary pan spray.
- Fry the anger the way you fry pancakes. Remove the pan from the fire and lower the edge farthest from you. Pour into the pan 1/3 Art. dough a little further from the center and then quickly twist pan so that the dough covers its entire surface. Put pan back onto the fire, cover and fry until the edges begin to move away from the pan, and the top will be shiny and a little dry, 1.5-2 minutes. Remove the anger from the pan and shift to a plate. Cool and serve.
