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 ...

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: ...

Teff is a traditional grain in Ethiopia and one of the country’s staple foods. It’s highly nutritious and naturally gluten-free. It’s also commonly made into a flour for cooking and baking. As ...