-
1
Combine the flour pancake mix and baking soda in a deep bowl.
-
2
Stirring constantly with a whisk or spoon pour in the club soda and water in a slow stream and continue to stir until the mixture is a smooth thin cream.
-
3
Strain the batter through a fine sieve set over a clean bowl pressing down hard on any lumps with the back of a large spoon.
-
4
Cook the injera in a 10 inch skillet or omelette pan with a non-stick cooking surface or a well-seasoned 10 inch cast iron skillet.
-
5
Warm the ungreased pan over moderate heat until it is just hot enough to set the batter without browning it.
-
6
To test the heat pour 1 tablespoon of the batter into the centre of the pan.
-
7
The bottom surface should solidify immediately without becoming brown.
-
8
For each injera remove the pan from the heat and ladle in 1/4 cup of the batter.
-
9
Then quickly tip the pan back and forth to cover the bottom evenly.
-
10
Cover the pan partially and cook the bread over moderate heat for 1 minute or just until the top is spongy moist and dotted with tiny air holes.
-
11
The bottom should be smooth dry and somewhat shiny.
-
12
Do not let the bottom brown; otherwise the edges may become too crisp.
-
13
Remove the pan from the heat and use a spatula or your fingers to lift the injera gently out of the pan.
-
14
Lay it on a plate to cool and ladle another 1/4 cup of batter into the pan tipping and spreading the batter evenly.
-
15
Repeat the cooking process and when the next injera is done transfer the cooled bread to a platter and place the hot injera on the plate.
-
16
Continue making the breads in the same fashion with the remaining batter.
-
17
To serve spread 7 or 8 injera out in a shallow or flat basket or on a large platter letting them overlap each other and rape over the edge of the container.
-
18
Fold the rest of the injera into quarters and arrange them attractively in the centre.
-
19
To eat them tear off a small piece and use it to scoop up food.
-
20
In Ethiopia injera is served with almost every meal and is a traditional accompaniment to such dishes as doro wat sik sik wat and zilzil alecha.
