Injera Bread

• 2  lb  Self Rising Flour
• 1/2  lb  Whole Wheat Plain Flour
• 1  teaspoon  Baking Powder
• Pinch of salt
• 16  ounce  Soda Water

Combine all ingredients, and then add water. Mix to a smooth thin batter. Heat a large non-stick skillet. Ladle enough batter from the bowl to cover the bottom of the skillet, tilting the skillet to cover base evenly, then set back on heat. When small holes appear on the surface remove injera bread. Cooked only on one side.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Medium
Yield: 18-20 pieces

Recipe Courtesy Chef Clayton Sherrod