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 ...

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

TOKYO -- People in Ethiopia, which boasts a 3,000-year history and its own calendar, usher in the New Year in the Western calendar's September. On celebratory occasions such as the New Year, they cut ...

A staple of Ethiopian cooking, eaten in most households twice a day, every day, is “injera,” a kind of flatbread that has been described as “thicker than a crepe but thinner than a pancake,” but which ...

INGLEWOOD, Calif. — With a swift flick of the wrist, Gennet Wondimu, owner of Ye Geny Injera & Mini Market in Inglewood, California, slipped a woven mat, called a sefed, under a freshly prepared ...