Published 2014
A dough is allowed to ferment for several days. It is baked into large pancakes on a ceramic plate placed over the fire or on an electric griddle. The bottom side is smooth, the top is perforated with many small holes (as a crumpet). The injera is spread out and the stew or wat (or multiple examples of them, plus a salad) is placed upon it. The right hand then tears off a piece and uses it to spoon up the cooked accompaniment. The bread is at once plate and eating utensil as well as food.
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