INJERA (Flat bread)

Directions

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.