* 4 c Self-rising flour
* 1 c Whole wheat flour
* 1 tsp Baking powder
* 2 c Club soda
For: 8 servings
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 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 on the surface
remove the injera. It should be cooken only on one side and not too
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 to cook them too long or you'll have a crisp bread
that may be tasty but won't 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 drying out.