Injera (African [ Ethiopian] Flat Bread)

1. Mix the flour with the water; you want to have a somewhat liquid consistency.

2. Heat a large non-stick frying pan. The secret of making injera is that the pan be very hot.

3. 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.

4. 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.

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Nutrient	Quantity
Water	631.6837 g
Calcium, Ca	31.6158 mg
Sodium, Na	132.7864 mg
Manganese, Mn	0.0063 mg
Ash	0.6323 g
Copper, Cu	0.0379 mg
Iron, Fe	0.0632 mg
Zinc, Zn	0.6323 mg
Magnesium, Mg	6.3232 mg
Potassium, K	12.6463 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
self rising flour	2 cups	0	0	0
seltzer water	2 cups	0	0	0