I love injera bread and have been fortunate enough to have someone make me the real thing. I liked this bread but I had a bit of trouble, part of it could have been due to the altitude here, which often causes some baking challenges - I had to add more chickpea flour and then carbonated water to get a better consistency. I also wonder if the amount of vinegar was correct because it was quite strong tasting. Made for CQ17 for the Smokin' Chefs. Thanks!
Great artichoke dip -- loved using the olive oil vs. mayo. Served with some crackers as I had difficulty with the bread portion of the recipe. Not sure what I did wrong, but the dough just didn't come together for me. Still a great dip. : )
5 stars all the way baby. These taste like the farls my grandpere use to make for me. I haven't had these since I was 8 years old. Thank you so much Mikekey for sharing this lovely recipe, which I have put into my keeper box. These farls were just like I remembered, tender,crisp and flavorful. Made for Culinary Quest - 2015 - Ireland.
These potato pancakes cook up perfectly. Since they don't use oil, they are not crispy about the edges as rosti/kugel/hashbrowns are, but have a soft fluffy character, very full of potato flavor. I served as part of an Ulster Fry for Culinary Quest. ~s
What a lovely recipe KUW, it was quick and easy to make. The flatbread was delicious with the caramelized onions and garlic. Made exactly as written and wouldn't change a thing. Thank you so much for sharing a new family favorite, Made for Best of 2014 Tag Game.
Made for the What's on the menu? Tag Game, DH & I easily agreed this is the best flatbread variation I've made in the 12 yrs of our marriage. I added garlic to the batter mixture & made the recipe as written otherwise. I'm so happy I found this easy-fix & delicious recipe at artandkitchen's cooking games blog. Thx for sharing it w/us. :-)
This breads are really delicious and easy to prepare.I caramelized the onions as described and for cooking I tried it in the skillet (as described in the recipe) and in the oven under the broiler. Both versions worked very well and were really appreciated.
Thanks a lot for posting this recipe!
Fast and easy to make and so much better than store bought. I make all my own bread, tortillas, roti etc. And this is a well written recipe that a novice will have no trouble making. Thanks Sue for sharing another of your wonderful recipes! Made for Billboard Recipe Tag.
This is great tasting bread! I made it on the dough setting of my ABM and after it came out I decided to make foccocia. So instead of coating it with butter, I used extra virgin olive oil and some sea salt on top. Let it rise for 30 minutes in an olive oil coated bowl covered with plastic wrap. Then I baked it for 20 minutes at 350 F, yanked it out, raised the temp to 400 F and brushed the top with olive oil. Then I baked it for an additional 10 minutes at the higher temp. I was completely satisfied with the flavor and the olive oil gave it the delicious crust my family loves! Made for Alphabet Soup tag.
This is an excellent everyday bread, Gerry. I made it start to finish in the bread machine and followed the recipe and your recommendations to the letter. I love the simplicity of the recipe and the soft texture of the bread. I'll be using this recipe often.