Title: INJERA Categories: Breads, Ethiopian Yield: 4 servings 1/2 c Flour; whole wheat 1/3 c Flour; white 1 T Sugar, brown 1/2 t Salt 1/2 t Baking powder 2 Egg; beaten 2 c Buttermilk 1 T Oil Sift together the flours, sugar, salt, baking powder, and baking soda. Combine eggs, buttermilk and oil. Add this mixture all at once to flour mixture. Stir until smooth. Pour 2 Tbsp of batter into a hot, lightly greased 6" skillet so that the batter covers the bottom. Lift and quickly rotate the pan to even out the batter. return skillet to medium heat. Cook about one minute or until lightly browned on the bottom. Invert bread onto paper towels. Serve warm. Makes approximately 16 to 20 (serves three to four).

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