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Baking Soda said in May 12th, 2009 at 5:45 pm

Oh my!! Such a pretty moonscape! What an interesting idea to drizzle olive oil on and the combination with coq au vin makes me drizzle! Excellent job

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breadchick said in May 12th, 2009 at 6:00 pm

Excellent Job!!! I love the idea of melding all those different cultures of food. Actually the coq au vin is French Doro Wot so I’m not surprised they tasted good together.

Thanks for baking with us again!

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Caitlin said in May 12th, 2009 at 8:29 pm

Oh, I love the bubbles. Mine didn’t look quite like yours, but still – a really cool look. Coq au vin sounds wonderful this these.

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MyKitchenInHalfCups said in May 13th, 2009 at 4:09 am

That’s a stunning first photo!!!
I really was worth all that time sitting on the counter.
Seems like such a simple bread to be such a wonderful surprise.
Lucky pups!

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Madam Chow said in May 13th, 2009 at 10:15 am

Wow – I didn’t know about the coq au vin. And I LOVE baking with you gals – when I have the time! Life keeps interfering with my baking schedule!

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Dana said in May 13th, 2009 at 10:19 am

What a labor of love! I love Ethiopian food and have made it several times, but it certainly is missing something without this bread. I will bookmark this recipe for when I am feeling energetic!

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Natashya said in May 13th, 2009 at 3:14 pm

Looks great! Perfect little bubbles.
But I really want to come over and roll around on the kitchen floor with the puppies! Such beautiful Bette Davis eyes.

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Lori said in May 13th, 2009 at 8:57 pm

I have been curious about injera but just cant seem to buy teff because I have so many gains to use up already. Now that I read what you wrote, I am really curious.

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lisaiscooking said in May 13th, 2009 at 9:47 pm

Your injera looks great! I’d love to try making some Ethiopean food, and injera would be a great place to start.

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Nancy/n.o.e said in May 13th, 2009 at 10:25 pm

Great job tackling what looks to be an ambitious bread! I’m so glad that you and Mr. liked this bread – it sounds magically versatile.
Nancy

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Sara said in May 14th, 2009 at 12:25 am

absolutely gorgeous first photo! And I have no doubt that the bread was just as gorgeous tasting.

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Susan/Wild Yeast said in May 14th, 2009 at 10:30 am

I love how your photo captures the spongy texture of the injera. So nice to have you back at YeastSpotting!

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YeastSpotting May 15, 2009 | Wild Yeast said in May 15th, 2009 at 3:02 am

[...] Ethiopian Injera [...]

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[...] Authentic Ethiopian Injera from [...]

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[...] about 27.   Thanks to Mary and the Bread Baking Babes, I have added teff flour to my inventory, but that’s another story.  So, pretty much whatever I chose to make, I would have an opportunity to use up what I had on [...]

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