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The injera has a Yemenite sibling, Lehoh (actually Lehooh), made of wheat flour. The texture of both is delightful, soft and a bit soggy, with cute little holes all over which they call 'eyes' - thanks to the fermentation of the dough & batter. The taste is sourish.
This is the end of the fantasy I'm afraid - I forgot that foods sometimes have strong smells. This one is no so strong as the fenugreek's, but is still heavy and overbearing, and will compel me to stay at home and not invite guests. Too bad.
Say, yaeli is it the cooking that smells, would it make a difference to cook it outside?
I have some, and need to find a way to use it.
The problem is after you eat it and the odour is felt in the body secretions. You become a carrier and source of this typical odour until it leaves your system. It sticks to your clothes, underwear, bed linen. If you bake your daily bread from teff, its odour stays with you and you wear it continuously like a garment. I had several unpleasant trials with fenugreek, and I wouldn't like to repeat them. It was too difficult. Its a question of how sensitive you are to body odour. I suffer from certain sensory hyper-sensitivities.
Yes, apart from this problem this flatbread is lovely, as I can witness from the Yemenite wheat variation. If I venture to prepare the dough from other flours, I'll have to use spelt/rye, which are neutral for me. Quinoa is superfood for me. Curious to see how it works. It will be very nice to have some bread for a change
I am cooking such flatbreads right now. Yesterday afternoon I made cold yeast dough from spelt flour, millet flour, quinoa flour, rice flour, fresh yeast, and water, and left in the fridge overnight. This morning I made it into batter by adding boiling water, added a little salt and let sit on the counter for few hours until bubbles were visible. I followed the instructions: First heated the skillet, then cooled it a bit under running cool water (instead of 'dip in cold water'); then applied a little olive oil with a paper towel, put the skillet on high to medium-high heat and poured a layer of batter. The instructions say: when all the flatbread is covered with bubles, cover the skillet for 1 minute nad remove from heat. I was quite lost here, so I guessed the timing according to past experience. I have still to experiment with the degree of heat and the time of cooking to get it done properly, but even if not yet completely done, the first 3 came out lovely and flatbread indeed...
Incidentally in appearance it is compliant with my scabos rosa travertine kitchen tiles.
When you take it in your hand, it is something between an omlette and a kitchen rag. Soft, a bit soggy inside, supple, very neat & clean - easily torn to pieces leaving no crumbs, very useful for grabbing or as a wrap for pieces of chopped/grated foods, and dips.