• 2 cups whole-wheat flour (don't use stone-ground flour)
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup plain yogurt
• 3 cups club soda
• 2 tablespoons butter

Whisk together the whole-wheat flour, all-purpose flour, baking soda, and salt in a large bowl. Whisk the yogurt into the club soda, then stir into the flour mixture to make a smooth, thin batter (see cooking notes below). Whisk thoroughly or strain to remove any lumps.

Grease a large skillet with the butter and heat over medium-high heat. Pour 1/2 cup of batter into the pan in a spiral, starting at the center, and cook until partially done, then put a lid on the pan and cook until done (see cooking notes below). Transfer to a plate and cover with a cloth to keep warm while you cook the remaining injera.

Contributor's note: The batter I made was closer to pancake batter in consistency, and consequently the injera came out like pancakes. They were delicious that way; some members of my family liked them better than standard injera. With the thicker batter, the injera cook best over lower heat, covered the whole time, or you can cook them over higher heat and flip them when partially done, like pancakes. Standard injera are very thin, like a crepe; for that, add more club soda if necessary and reduce cooking time.