Injera is a porous, sponge like sourdough bread. It is quite literally the foundation of Ethiopian cuisine, doubling as both a plate and silverware in many Ethiopian meals. Teff is a nutritious, gluten-free grain originally grown in the highlands of Ethiopia and Eritrea. According to Business Insider, the teff is mixed with water and left to ferment for about three days. Then, a flat pan called a 'mitad' is heated to about 500 degrees to make the bread.