Injera (African [ Ethiopian] Flat Bread) - cooking recipe

Ingredients

2 cups self-rising flour
2 cups seltzer water (club soda)

Preparation

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 (think crepe thinness) of mixture on the pan; cook until the bottom is light brown and the top becomes sponge like.
You CAN turn it and cook the other side to crispness and brownness but traditionally the top side is supposed to be spongy -- let the bottom cook but don't turn it.