Injera

For 2 servings:

Combine 1 cup white flour, 1/4 cup Teff or whole wheat flour, 1 3/4 t baking powder, 1/2 t salt and 1 1/2 cup soda water.

Stir until lumps disappear. Cook on crepe pan like you would a crepe (pour batter, swirl pan, wait until all the raw dough is just cooked and remove).

Stack the injera one on top of the other as you cook, covering with a clean cloth to keep them moist.