MMMMM----- Meal-Master Recipe via Home Cookin 2.8
       Title: Injera (Flat Bread)
  Categories: Home Cookin,
       Yield: 4
            INJERA (flat bread)
       4 c  self rising flour
       1 c  whole wheat flour
       1 ts baking powder
       2 c  club soda
            Serves 6-8
    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 cooked only on one
   side, and not too browned.  If your first one is a little pasty
   and under cooked, 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.