INGREDIENTS

INSTRUCTIONS

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 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 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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 278
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 819.3mg
Potassium: 95.5mg
Carbohydrates: 58.5g
Fiber: 2.1g
Sugar: <1g
Protein: 7.8g