http://www.exploratorium.edu/cooking...pe-injera.html They say it better than i could ^_^
Teff isn't a very common grain, almost the entire world supply comes from one farm in ohio. If you can't get ahold of any, you can substitute buckwheat pancake mix, like the recipe in
this site.
Naan is almost like a thick flour tortilla, injera is much more spongy (one side actually looks like a sponge), thinner, and as the link says, sour. It's alright to eat by itself, but it works best when used as an eating utensil. The taste of the bread plays off the other dishes quite nicely.
In my opinion there's no better eating experience than taking a piece of injera, and scooping up a healthy handful of doro wat and some kitfo =d too bad ethiopian restaurants are hard to come by these days, it's a rare treat for me and my dad to make a full ethiopian meal at home.