Bread & Cookies > Middle Eastern Recipes > Taita >
2-1/2 C self-rising flour
1 C whole wheat flour
1 C cornmeal (polenta)
1 TBS active dry yeast
3-1/2 C water
In a large bowl, mix together all ingredients to form elastic dough. Allow to rest for about one hour, or until mixture rises. Take two cups of batter at a time, add 1/2 cup water and whip in a blender. Cook 1/2 cup batter per Taita in a non-stick skillet over medium-high heat. Swirl batter to spread as thinly as possible. Do not flip. The Taita is cooked when bubbles appear on top. Stack cooked Taita in a covered dish to keep warm.
Suggestions: Eat with a pat of butter, or serve with soups or stews such as Kitcha Fit-Fit (Eritrean spiced bread with yogurt) and Kulu'wa (Eritrean beef stew in tomato sauce). Taita can also be served with Tsebhi Shiro (Eritrean Spicy Peanuts).
Note: Taita is also known as Injera.
Canjeero (Djiboutian flatbread)
Khubz (Bahraini pita bread)
Kimaje (Saudi Arabian flatbread)
Managish (Jordanian herbed flatbread)
Muufo Baraawe (Somali Flatbread)
Food Fare Culinary Collection: Arabic Cookery
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