Injera (Flat Bread)

Combine flours and baking powder in a bowl. Add club soda plus
about 4 cups water. Mix into a smooth, fairly thin batter.

Heat a large, non-stick skillet. When a drop of water bounces
on the pan's surface, dip enough batter from the bowl to cover
the bottom of the skillet, and pour it in quickly, all at once.
Swirl the pan so that the entire bottom is evenly coated, then
set it back on the heat.

When the moisture has evaporated and small holes appear on the
surface, remove the injera. It should be cooked only on one
side, and not too browned. If your first one is a little pasty
and under cooked, you may need to cook a little longer or to make
the next one thinner. But, as with French crepes, be careful
not to cook them too long, or you'll have a crisp bread that may
be tasty but won't fold around bits of stew.

Stack the injera one on top of the other as you cook, covering
with a