Injera (Ethiopian Flat Round Breads)
1   to make about 16 nine-inch-round breads.
5 Tbsp  all purpose flour
3 cup  aunt Jemima's deluxe easy pour pancake mix
1/4 tsp  backing soda
3-1/2 cup  club soda at room temperature
1-1/2 cup  water
Combine the flour, pancake mix and baking soda in a deep bowl. 
Stirring constantly with a whisk or spoon, pour in the club soda and 
water in a slow stream and continue to stir until the mixture is a 
smooth , thin cream. Strain the batter through a fine sieve set over a 
clean bowl, pressing down hard on any lumps with the back of a large 
spoon. Cook the injera in a 10 inch skillet or omelette pan with a 
non-stick cooking surface or a well-seasoned 10 inch cast iron 
skillet. Warm the ungreased pan over moderate heat until it is just 
hot enough to set the batter without browning it. To test the heat, 
pour 1 tablespoon of the batter into the centre of the pan. The bottom 
surface should solidify immediately without becoming brown. For each 
injera, remove the pan from the heat and ladle in 1/4 cup of the 
batter. Then quickly tip the pan back and forth to cover the bottom 
evenly. Cover the pan partially and cook the bread over moderate heat 
for 1 minute, or just until the top is spongy, moist and dotted with 
tiny air holes. The bottom should be smooth, dry and somewhat shiny. 
Do not let the bottom brown; otherwise the edges may become too crisp. 
Remove the pan from the heat and use a spatula or your fingers to lift 
the injera gently out of the pan. Lay it on a plate to cool, and ladle 
another 1/4 cup of batter into the pan, tipping and spreading the 
batter evenly. Repeat the cooking process, and when the next injera is 
done, transfer the cooled bread to a platter and place the hot injera 
on the plate. Continue making the breads in the same fashion with the 
remaining batter. To serve, spread 7 or 8 injera out in a shallow or 
flat basket or on a large platter, letting them overlap each other and 
rape over the edge of the container. Fold the rest of the injera into 
quarters and arrange them attractively in the centre. To eat them tear 
off a small piece and use it to scoop up food. In Ethiopia, injera is 
served with almost every meal, and is a traditional accompaniment to 
such dishes as doro wat, sik sik wat and zilzil alecha. ++ 
Yield: 1 servings 
(ID: 80037) Mirror: Mon, Nov 25, 2002

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