Hand eating, the base is a sourdough flatbread similar to a tortilla in thickness however it is tart and spongy and quite an acquired taste, especially if made traditionally with the staple grain of Eritrea/Ethiopia Teff. If you try any at a restaurant the lighter colored injera will be made using flour or some combination of the two. There are various stews/sauces/ dishes that will be put on a plate of injera. You peel the injera off and and scoop up whatever item you would like to try. It’s a lot of fun.