torn and used to grasp the stews and salads for eating. Injera is thus simultaneously food, utensil, and plate.

The most valued grain used to make injera is from the tiny, iron-rich grain teff. However, its production is limited to certain middle altitudes and adequate rainfall regimes, and so it is relatively expensive for the average household. Since the overwhelming majority of highland Ethiopians are poor farming households, they must grow their own subsistence grain. Hence, grains such as barley and corn are often mixed with teff, or used in place of teff. There are also different varieties of injera, such as nech (white) and tikur (black).

Outside of the Ethiopian Plateau, injera may be found in groceries and restaurants specializing in Ethiopian, Somali or Eritrean foods. Often this injera is made using a smaller amounts of teff where it is harder to come by. Wheat, barley, and/or rice flour are added to the mixture to make up the difference. Most would agree that this is done at the expense of flavor.