Friday, September 19, 2014

Injera

Traditional injera is tricky to replicate in New York, and Ms. Reta suspects this is because of differences in the water. She has adapted by adding a little wheat flour and barley to the batter before leaving it to ferment for three days. The result, riddled with tiny sinkholes, is spongy yet strong enough not to disintegrate under the juices of the many dishes poured on top.
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