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.