Injera Bread is used to rollup the different flavorful curries in Ethiopian cuisine. It is very close in taste to the Indian palette. The pics are from a trip to an Ethiopian restaurant in Maryland where me and my friend tried the vegetarian menu. It was delicious.
Injera (Amharicənǧära [ɨndʒəra]; sometimes transliterated as enjera; Oromo: bidenaa; Somali: canjeero) or taita (Tigrinya ጣይታ) is a sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea.
In making injera, teff flour is mixed with water and allowed to ferment for several days, as with sourdough starter. As a result of this process, injera has a mildly sour taste. The injera is then ready to be baked into large, flat pancakes. This is done either on a specialized electric stove or, more commonly, on a clay plate (Amharic mittad, Tigrinyamogogo) placed over a fire. Unusual for a yeast or sourdough bread, the dough has sufficient liquidity to be poured onto the baking surface, rather than rolled out. In terms of shape, injera compares to the French crêpe and the Indian dosa as a flatbread cooked in a circle and used as a base for other foods. The taste and texture, however, are unlike the crêpe and dosa, and more similar to the South Indian appam. The bottom surface of the injera, which touches the heating surface, will have a relatively smooth texture, while the top will become porous. This porous structure allows the injera to be a good bread to scoop up sauces and dishes.