23 Iconic Breads Around the World

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Injera - Ethiopia

If you've ever tried Ethiopian food, you probably know what injera is. It's actually considered a sourdough bread, but you don't need an oven to make it. Spongy, thin and crepe-like, it's made with two simple ingredients: ground teff (an ancient grain from the Ethiopian highlands) and water. The dough is fermented for a few days and then "baked" on a mitad, a large, round griddle heated over an open fire or a special type of electric stove.

Thanks to the fermentation process of the dough, injera has a slightly sour flavor, and it's an amazing accompaniment to all kinds of stewed or saucy dishes. In fact, it's commonly used in place of eating utensils in Ethiopia and Eritrea, due to its sturdy texture and effective absorption qualities.