Injera

A wide round of Ethiopian injera cooking on a clay griddle set over a wood fire, the batter still pale and smooth before its surface sets. Injera is usually made from teff flour mixed with water and left to ferment for up to three days, which gives it a gentle sourness. It cooks on one side only and is never flipped, and the bubbles that rise and burst leave the spongy, hole-covered top that soaks up stews at the table.