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.