Conventional baked breads in Ethiopia are called dabbo, but the injera, which is a soured pancake made from various grains, is the oldest and most traditional form. The staple grain of Ethiopia is a grass unique to the country called t’ef (Eragrostis Abyssinica). The nearest approximation we can achieve with grains available in Europe is millet. Different forms of millet, such as sorghum, are important staples for poorer countries in tropical Africa and Asia, although the brea