Injera

An Ethiopian sourdough flatbread, very thin like a crepe, but with a distinctive porous, spongy texture. It is traditionally made from teff flour and cooked on a clay plate (mitad) over fire, cooked only on one side. Food is served on top of injera, and is eaten with injera by tearing off pieces and using it to grip the food. White injera is typically preferred in Ethiopia, but they very in color from white to red to dark brown.