* 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.

The following recipe is from "Laisha" - a Hebrew womans weekly and is based 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.

Gad S. Sheaffer - gss@iil. Intel. Com - Intel design center - Haifa , Israel.