Injera is the pancake-like bread that accompanies the other
Ethiopian recipes in this list.  You use it to scoop up the
food and eat.  

-2 cups self-rising flour
-2 cups seltzer or bubbly water

Mix the flour with the water. You want to have a somewhat liquid consistency.  Heat a large non-stick frying pan.  The secret
of making injera is that the pan be very hot. Pour a thin layer of mixture on the pan.  Cook until the bottom goldens and the
top becomes sponge like.