Injera

      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).