Ingredients

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

Directions

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.

Recipe Courtesy Chef Clayton Sherrod