Purists might balk at calling this injera, but this quick version can be made in one day. There are plenty of coveted eyes (ayen) on the surface; a hint of sourness, an important key to balancing the flavors of the stews; and a spongy, chewy texture. A standard 11-inch crepe pan is ideal for preparing this recipe.
Course: Side Dish, Snack
Cuisine: African, Ethiopian
Keyword: bread, flatbread
Recipe excerpted from Ethiopia by Yohanis Gebreyesus.©2019 Interlink Pub Group; photography by Peter Cassidy.