It's a crepe, no it's a cake...
...no, it's injera! It is a large flat sourdough, the color of which depends on the kind of teff used. Sometimes, other sources of flour like corn, wheat, barley and rice are used but nothing beats teff. The cooking process takes several days, letting the dough to ferment. This gives the injera that mild sour taste. It is used as base for different meat stews (wot), vegetables, chickpeas, lentils, etc. It is then used as "spoon" to scoop them up using one's right hand.