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).
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. Pour about 1/4 cup batter onto pan in a spiral, starting inthe center, to form a thin layer; cook 45 seconds. 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.
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