injera

Injera (Ge'ez እንጀራ, IPA /ɨnʤǝra/, sometimes transliterated enjera) or taita is a pancake-like bread made out of teff flour. It is traditionally eaten in Ethiopia and Eritrea (where it originated), as well as in Yemen, Northern Kenya and Somalia (where it is also called laxoox and canjeelo). The flour is mixed with water and allowed to ferment for a few days, as with sourdough starter. Because of this process, injera has a slight sour taste. The injera is then ready to bake into large flat pancakes, done either on a specialised electric stove or fire. Injera compares to the French crepe and Mexican tortilla as a flatbread cooked in a circle and used as a base for other foods.
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