Injera is the foundation of Ethiopian cuisine and one of the most distinctive foods in the world. This large, circular, spongy sourdough flatbread is made exclusively from teff — an ancient, tiny grain indigenous to the Ethiopian highlands. The batter is fermented for several days, developing an unmistakable sour tang. The resulting bread is simultaneously plate, tablecloth, and utensil: stews and salads (wots and tibs) are arranged directly on top of injera, and diners tear off pieces to scoop up the accompaniments.

The texture of injera is defined by its thousands of small holes — called "eyes" — that form as steam bubbles through the batter during cooking. These holes create the spongy, porous surface that absorbs sauces beautifully. True injera is cooked only on one side on a large clay or metal griddle called a mitad, and never flipped. The underside remains pale and smooth while the top develops its characteristic spongy texture.

Teff is one of the world's most nutritious grains — high in iron, calcium, and resistant starch. White teff produces a milder, lighter injera; darker teff produces a more intensely sour, earthy flavor. Ethiopian meals are communal: a single large injera (or several layered) is placed on a mesob (a woven basket-table) and shared by everyone at the table, eating from the same communal plate.