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 ...

Part of the allure of Ethiopian cuisine is dining without utensils. In place of spoons and forks, Ethiopians use injera—a spongy crepe used to grab each bite. Injera is made from a grain called teff, ...