The Ethiopian sourdough flatbread often considered a pancake is injera. It is a thin, round, fermented flatbread traditionally made with teff flour, giving it a distinctive tangy flavor and spongy texture.
Injera batter ferments before cooking, with yeasts and lactic-acid bacteria producing bubbles. It is poured onto a large circular griddle called a mitad, covered, and cooked without flipping. The top develops porous “eyes,” while the underside remains relatively smooth.
In Ethiopia and Eritrea, injera is more than a side dish: it serves as both plate and utensil. Stews and vegetables are arranged on it, and diners tear off pieces to scoop up the food. It is commonly confused with naan, pita, or lavash, but those breads are not the same fermented, porous pancake-like staple. Teff is traditional, although regional versions may use other grains.