Preparation:
This is the flat pancake-like bread which the Ethiopian nomads use to scoop up their Berbere Sauce with meat and potato.
Equal amounts: flour, boxed pancake mix (incomplete version; without eggs or milk), 1/2 pkg. dry yeast water
Mix equal amounts of pancake mix and flour. Add 1/2 pkg. dry yeast and enough water to form a thin pancke consistenct. Leave in bowl on ounter overnight. In the morning when it has risen, make the pancakes in a teflon skillet. Serve with a thick and spicy sauce with chunked meats and potatoes.
I just make my own sauce for stew or whatever and thicken it...it is usually a spicy one so use the hot peppers and so forth. |
