Injera, traditional Ethiopian flatbreads made with teff flour, are large and thin, like spongy pancakes. The injera in this recipe are cooked more like European crêpes, on both sides rather than just one. This batter rests overnight to develop the characteristic acidic flavor, but it could rest for as long as three days, depending on how sour you prefer your bread. Make a stack of injera for dinner and roll them up around cheese and greens or charred peppers. You can forgo utensils entirely (injera is traditionally a plate, fork, and spoon), tear off bits of injera, and use them to scoop up stews or sauces.
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