Ethiopian Bread (Known As Injira)

Combine warm water and self-rising flour in a large mixing bowl, stirring until a smooth, thin batter forms with no lumps.

Add the soda water to the batter and stir gently to incorporate, which will create a slightly aerated mixture.

Let the batter rest for 5 minutes to allow the soda water to activate and the batter to thicken slightly.

Heat a large non-stick skillet or crepe pan over medium-high heat until a drop of water sizzles immediately upon contact.

Pour approximately 3/4 cup of batter into the center of the hot skillet and tilt the pan in circular motions to spread the batter evenly into a thin, round layer about 10-12 inches in diameter.

Cook without flipping for 4-5 minutes until the surface is fully set, the edges begin to curl slightly, and the bottom is lightly cooked but remains pale.

Transfer the injera to a clean kitchen towel or serving plate and repeat with remaining batter until all is cooked.

Stack the finished injera on a serving platter, slightly overlapping if desired, and serve warm as the base for Ethiopian stews and dishes.