Injera is an Ethiopian pancake served with Ethiopian stew called wat. Injera in the US is often a mix of wheat flour and teff flour. It doesn't have to be that way though. Teff flour is made from the seed of the teff plant, which grows in; you guessed it; Ethiopia. Injera taste nothing like wheat pancakes, but they do have that bread taste to them. They're also vegan, plus they require three ingredients, teff flour, salt, and water. How many gluten free, egg free, dairy free, nut free, soy free products can have that claim? Not very many.
The main thing injera requires is time! A lot of time! My first trial with injera went very well. I fermented the batter for 24 hours. The injera was good, but it didn't spread like I thought it should and it wasn't all that sour. So, the next time I made it, I planned to let it go the full 72 hours. After 60 hours, mine had sprouted big spots of blue mold! I ended up dumping that, and serving my stew with tortilla chips. This is probably due to the moldy nature of Seattle in general. Everything molds here faster than it ever did in the desert.
Teff flour can be found at most natural food markets. For those of you who live around me, Madison Co-op in Capital Hill carries teff in their bulk section, which is great if you're trying out a new recipe. PCC only carries it in a bag (they seem pretty limited in their GF flours in bulk).
Seriously, don't eat it if it looks like that!