Injera takes days to prepare, but this quick recipe streamlines the process. The tangy, spongy bread injera is essential to an Ethiopian meal.Credit...Jessica Pons for The New York Times Supported by ...

How to make an easily accessible Americanized version of Ethiopian Flatbread. It's not quite authentic as it is usually cooked on a large stone over a fire, but this is the most common method for ...

Following is a transcript of the video. Medha Imam: Injera is a porous, spongelike sourdough bread that is quite literally the foundation of Ethiopian cuisine. It's made out of teff, the smallest ...

The first time I tried making injera, I poisoned my wife. I was cocky in my conviction that I could pull off the tricky Ethiopian flatbread that gets its tangy flavor from slow fermentation, much like ...

We may receive a commission on purchases made from links. It seems that almost every cuisine has an iconic kind of bread: ...

“Don’t call it bread; don’t call it crȇpes: Injera is injera,” says Serkaddis Alemu of the ancient Ethiopian staple. For more than a decade, Alemu has served her spicy, savory Ethiopian lunch to Santa ...

Sometimes, the greatest treasures are found right under your nose, you know what I mean? You don’t? Well, allow me to offer up Exhibit “A”: I’ve been driving past this sign — posted on Highway 99, ...

This is Highly Recommend, a column dedicated to what people in the food industry are obsessed with eating, drinking, and buying right now. Beyond the whole getting to have a baby thing, there are very ...

New York is not an injera town, which I know because I grew up in Injeratown, USA, also known as Washington, D.C. There, countless corner stores and restaurants well into the Maryland and Virginia ...