Injera is the traditional flatbread of Ethiopia. It is made with fermented teff batter, and cooked on a round cooktop called a mitad. The resulting flatbread has a smooth bottom and bubbly holes on the top. Ethiopian meals are traditionally served on injera, and diners will rip pieces of the bread in order to pick up bites from the center (see gursha).
In Somalia, the bread is called anjero, canjeero, or laxoox, and is made with unfermented white flour.