Ethiopian Flat Bread
- Stir together first 6 ingredients. Combine the eggs, buttermilk , and the 1 tablespoon of cooking oil; add all at once to the flour mixture, stirring until smooth.
- Pour 2 tablespoons of the batter into a hot, lightly greased 6-inch skillet; lift and quickly rotate pan so that batter covers bottom. Return skillet to medium heat. Cook about 1 minute or until light brown on bottom. Invert bread onto paper toweling. If necessary, loosen with a small spatula. Repeat with remaining batter, 2 tablespoons at a time. Roll up jell-roll style and serve warm.