INJERA (Flat bread)

1. 1

   Combine flours and baking powder in a bowl.

2. 2

   Add club soda plus about 4 cups water.

3. 3

   Mix into a smooth, fairly thin batter.

4. 4

   Heat a large, non-stick skillet.

5. 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. 6

   Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat.

7. 7

   When the moisture has evaporated and small holes appear on the surface, remove the injera.

8. 8

   It should be cooked only on one side, and not too browned.

9. 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. 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. 11

    Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.

No additional tips available.