Injera is a sour, fermented flatbread with a spongy texture that serves as both food and utensil in Ethiopian and Eritrean cuisine. It is made from Teff, an ancient grain that is one of the smallest seeds in the world. Teff flour is mixed with water and allowed to ferment for several days with a 'ersho' (starter culture). During this time, wild yeast and bacteria break down the starches, creating carbon dioxide bubbles that produce the 'eyes' or tiny holes on the surface of the bread. This fermentation gives injera its distinct tangy flavor, which balances the heat of spicy stews (wats). Because Teff is gluten-free, the fermentation process is essential for providing the dough with enough structure to be poured onto a flat griddle (mitad).