Ethiopian injera is a traditional flatbread made from fermented teff flour, a grain native to Ethiopia. It has a unique, spongy texture and a slightly sour taste due to the fermentation process. Injera is typically served as a base for various stews and dishes, allowing diners to scoop up the food with pieces of the bread. Injera is not just a food item; it plays a central role in Ethiopian cuisine and culture. Meals are often enjoyed communally, with everyone sharing from a large platter. This practice fosters a sense of togetherness and highlights the importance of hospitality in Ethiopian society.