Ethiopians eat with their hands and use this tangy, spongy, cr?pe-like flatbread like silverware. It's made from teff, tiny whole grains the size of poppy seeds that are ground into flour. This ancient grain is gluten-free and provides calcium, iron and protein. The flour is mixed with water to make a pourable batter that ferments overnight and develops its characteristic, mildly sour flavor. It's cooked quickly on one side in a skillet like a pancake until bubbles appear on the surface.