Superfast Injera

• 4 3/4 ounces (about 1 cup) teff flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup club soda
• 1/2 cup nonfat buttermilk
• 2 tablespoons white vinegar
• 1 tablespoon butter, melted
• 2 teaspoons canola oil

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a medium bowl, stirring with a whisk. Combine club soda, buttermilk, vinegar, and butter; add to flour mixture, stirring with a whisk until smooth (batter will be thin).
2. Heat a nonstick skillet over medium heat. Add about 1/4 teaspoon oil to pan; wipe with a paper towel to create a thin film.
3. Pour about 1/4 cup batter onto pan in a spiral, starting in the center, to form a thin layer; cook 45 seconds.
4. Cover pan, and cook 30 seconds or until set and injera can be easily removed. Repeat procedure with remaining oil and batter to form 8 flatbreads.

flour, baking soda, salt, club soda, nonfat buttermilk, white vinegar, butter, canola oil

Taken from food52.com/recipes/47093-superfast-injera (may not work)