Eritrea
Injera
እንጀራ
Ethiopia's iconic sourdough flatbread, made from a fermented batter of teff flour and water, cooked into a large spongy round covered in tiny 'eyes'. It serves as both plate and utensil for nearly every Ethiopian meal.
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South Sudan
Kisra
Sorghum batter fermented for days and spread paper-thin on a hot iron plate, peeled off in sheets and stacked to be torn and dipped.
Kenya
South Sudanese Chapati
Chapati
Flatbread influenced by Indian and East African traditions; wheat flour dough rolled thin and cooked on a griddle; eaten with stews, used to wrap ful, or eaten with tea; common in urban areas; a versatile bread that complements South Sudanese dishes.