Ethiopian Flat Bread

Combine whole wheat flour, all-purpose flour, brown sugar, salt, baking powder, and baking soda in a large mixing bowl.

Pour buttermilk and beaten eggs into the dry ingredients and stir until a smooth, pourable batter forms, about 1-2 minutes.

Let the batter rest for 5 minutes to allow the flours to fully hydrate and the leavening agents to activate.

Heat 1 tbsp cooking oil in a large skillet or injera pan over medium-high heat until the oil shimmers.

Pour approximately ½ cup of batter into the center of the hot skillet, tilting the pan in a circular motion to spread the batter thin and evenly across the surface.

Cook for 2-3 minutes until the bottom is set and lightly spotted, then flip carefully.

Cook the second side for 1-2 minutes until light golden spots appear and the bread is cooked through.

Transfer the cooked flatbread to a plate and repeat with the remaining batter.

Stack the finished flatbreads on a serving platter and serve warm, either plain or with a light coating of oil if desired.