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Annedabaro Bread

Actually I got this picture you are looking at from Facebook along with the others and this is something I have tried out before. The first time I tried it out looked terrible and I think the reason was a teflon skillet I had. Never buy them they do not last and scratch easily even with a rubber spatula. I got cast irons and it is 100% pure love even at very first use. I used them before because opa Jacobe my dada had some. He wasn’t a slouch and passed the cooking know how to me. My mother loved earthenware pots. However the first time picture it looked horrible and lesson learned. This was the second time at this picture I made and I made it again tonight the 3rd time and it looks and tastes just as good as the second time.

So I went on the how to cook great food video in youtube to take another look at it so I can make it again and ok I remember now. I remember the steps I took to make this, I Needed something for breakfast and this is what I had to do because as soon as I tumble out of bed that I rush to the kitchen and take down my medicine basket on top of my refrigerator and take out my diabetic testing supplies to check my blood sugar levels. After that then I wash my hands then have something to eat to take my metformin and my theophylline which controls my asthma and either a st johnswort or a ginko biloba veggie cap.

I took out a large mixing bowl with a lid and added 1/2 cup each of all purpose unbleached flour and whole wheat flour, 1 pinch each of ajwan, pink salt and turbidano sugar, 3 pinches of yeast from a jar or you can add 1 sachet of rapid rise yeast too. The ajwan is my thing and it gives it flavor. Add 1 oz of olive oil. Also you can add either 1 pinch of mint or even kasoori methi if you wish. Add 1 1/2 cup of room temp water and make it like a loose dough. Cover and let stand for 15 minutes and put 3 cups of water in a tea kettle and let it boil on high heat. After it starts whistling then turn stove off at once and place 3 tbs of the soft near batter like dough in to a small pot and stir and then put just a little bit of water while it is in the small pot and not much. Turn on to low heat and keep stiring and it becomes almost like bechamel. Take the near bechamel mixture and add it to the loose dough in the bowl. Mix and add a little more water to make it soupy like and stir again. This time get an electric mixer out and on low speed mix for 1 minute.

Take a cast iron skillet and make sure it is clean then turn on to high heat to dry. Turn heat off and spray with cooking spray and add the annedbaro bread batter and spread all over the bottom of the cast iron skillet like you would injara. Let cook and then flip and cook on the other side. When they are done place in a cloth lined tortilla warmer to keep warm. Repeat until there is no more batter left. This is perfect for morning tea or morning coffee. Also you can eat it in place of injera if you do not like the sour taste. This is for those and it is well easily tollerated while injera is an aquirred taste for some people.

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