Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 kg Sifted flour
- 1 bag Baking powder
- 50 gm Quick yeast
- 1/2 cup Oil
- 8 cup Water
Directions
One bag is the amount quoted. It usualy suffices for 500 Gr flour. I do not know how many grams it is, about 1 Tbs.
on the cook in a Phalashi (thats an Ethiopian Jew) restaurant in the central station in Tel-Aviv. I tried the food there and liked it a lot. I have more Ethiopian recipes, and will translate them if there is interest.
(from Amhari via Hebrew to English ). Enjoy!
Put the flour in a deep bowl. Add the yeast and baking powder . add water gradualy while stirring until you get a smooth batter. Keep for 3 days at
(Ethiopian) room temperature. stir every four hours.
Heat a frying pan (25-30 cm diameter) and oil with 2-3 Tbs oil.
Pour batter to form a layer at least 1/2 cm thick.
Cover and fry for 2-3 minutes. When the bread starts to lift at the edge and solidifies at the lower side, turn it over. You get a kind of soft and porous pita.
Wet with water the lower side of the pan and oil the inner side before each bread.
Category:Israeli Recipes
Category:Israeli Vegetarian