Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Injera is a yeast-risen flat bread with a unique, slightly spongy texture. It is traditionally made out of teff flour. It is traditionally eaten in Ethiopia and Eritrea. A similar variant is eaten in Somalia (where it is called injera (Somali: canjeero) or lahooh) and Yemen (where it is known as lahoh). The most valued grain used to make injera is from the tiny, iron-rich teff. However, its production is limited to certain middle elevations and regions with adequate rainfall, so it is relatively expensive for the average household. Because the overwhelming majority of highland Ethiopians are poor farming households that grow their own subsistence grain, wheat, barley, corn, and/or rice flour are sometimes used to replace some or all of the teff content. There are also different varieties of injera in Ethiopia, such as nech (white), kay (red) and tikur (black).

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