Injera (flat bread)

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This is an Ethiopian, African bread.

 

4 c self-rising flour

1 c whole wheat flour

1 tsp baking powder

2 c club soda

 

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

about 4 cups of 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 batter from the bowl to cover the bottom

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

so that the entire bottom is evenly coated, then set it back on the

heat. When the moisture has evaporated and small holes appear o the

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

and not too browned. 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. But, as with french crepes, be careful not ot

cook them too long, or you will have a crisp bread that may be tasty

but won't fold aaround bits of stew. Stack the injera one on thop

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

their drying out.