The bread I could eat

The bread I could eat three times a day, with or without different combinations of pulses, vegetables and spices, is n'jera, the flat bread made by Ethiopians from a grain called tef. The method is simplicity itself: you simply add a starter of batter that has stood since the last cooking and fermented naturally to more tef flour and water to make a new batter and let it stand until the bubbles begin to rise. It is then cooked on a flat surface no hotter than is necessary to dry it without colouring it.
This column is making me hungry. Speaking of bread, if you haven't discovered the intense pleasure that Great Harvest bread can bring, get thee to a bakery!
randomWalks @randomWalks