Injera (flat bread)

[Guest guest]

This an African, Ethiopian bread. I just love it!

 

4 c self-rising flour

1 c whole wheat flour

1 tsp baking powder

2 c club soda

 

Combine flours and baking powder in a bowl. Add club soda plus

about 4 cups water. Mix into a smooth, fairly thin batter. Heat a

large, non-stick skillet. When a drop of water bounces on the pan's

surface, dip enough batterfrom the bowl to cover the bottom of the

skillet, and pour it in quickly, all at once. Swirl the pan so tht

the entire bottom is evenly coated, then set it back on the heat.

When the moisture has evaporated adn small holes appear on the

surface, remove the injera. It should be cooked only on one

side,,and not too browned. If your one is a little pasty and

undercooked, you may need to cook a little longer or to make the

next one thinner. 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 wont fold around bits of stew. Stack the injera one on top of

the other as you cook, covering with a clean cloth to prevent their

dying out.