Injera (ethiopian Flatbread)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 cups teff flour or 2 cups whole wheat flour, not stone ground
• 1 cup all-purpose flour, not self-rising
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1/2 cup cups plain yogurt
• 3 cups club soda

Recipe

• 1 teff flour is available from a whole foods store or northern african markets. nancy's yogurt is best because of its tartness. you want not-sweet yogurt.
• 2 whisk (or stir together with your largest fork) the flours, salt & baking soda in a large bowl. in a separate bowl whisk the yogurt into the club soda, then stir this in the flour mix making a thin, smooth batter. strain to make sure there a no lumps.
• 3 pam your largest skillet & heat over medium high heat. pour about 1/2 cup of batter into the skillet starting in the center & spiraling out. cook for 20 seconds. (the bread should have a gajillion tiny pinholes in it at this point.) cover for 30 more seconds. remove it to a warm platter & cover with a cloth to keep it warm while you cook the rest of the flat breads.
• 4 lay a piece of the flat bread on the hugest plate you have. in the center of it put a dipper of your finest, zestiest, most mouthwatering thick stew. now, eat the stew, tearing off pieces of the bread from the sides & scooping up the stew. (look ma, no fork!) need another piece of injera?! sure you do! it could take 2 or 3 pieces to scoop up all that wonderful stew.
• 5 once you have gained confidence with this & know your mama isn't going to come make you use a fork, add 2 or 3 more dippers of food. veggies. green beans & carrots & maybe a wilted spinach salad. of course, you'll need more injera to scoop all that up. but what the heck -- .