Injera (flat Bread)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 4 cups self-rising flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 2 cups club soda

Recipe

• 1 combine flours and baking powder in a bowl.
• 2 add club soda plus about 4 cups water.
• 3 mix into a smooth, fairly thin batter.
• 4 heat a large, non-stick skillet.
• 5 when a drop of water bounces on the pan's surface, dip enough batter from the bowl to cover the bottom of the skillet, and pour it in quickly, all at once.
• 6 swirl the pan so that the entire bottom is evenly coated, then set it back on the heat.
• 7 when the moisture has evaporated and small holes appear on the surface, remove the injera.
• 8 it should be cooked only on one side, and not too browned.
• 9 if your first one is a little pasty and undercooked, you may need to cook a little longer or to make the next one thinner.
• 10 but, as with french crepes, be careful not to cook them too long, or you'll have a crisp bread that may be tasty but won't fold around bits of stew.
• 11 stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.