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An African flat bread that is very thin and somewhat crepe-like in appearance. Made from flour ground from teff, a grain cultivated in Ethiopia, the bread begins as a batter that is poured into a skillet or baking pan and made into a round-shaped flexible flat bread that is baked only on one side. If the batter is allowed to ferment, it becomes a sourdough bread. Injera is a common accompaniment to evening meals in Ethiopia where it is used as a base on which other foods, such as meats, poultry, fish, or vegetables, are piled and then eaten. Injera is also broken apart and used as a wrapping for food pieces or it is often used to scoop foods and gravies directly from a plate.