Tucked between a Payless and a branch bank in Uptown, there’s a tiny glass storefront, the most distinguishing features of which are the sacks of brown teff flour stacked by the dozens in the window. This new, unnamed bakery specializes in the tangy, spongy, fermented flatbread injera, milled from that grain native to the Ethiopian highlands.
Have you ever had Ethiopian breakfast? There are some nine dishes falling in that category, most of them cooked in the herb-spiced butter kibbeh, like the “inqulal be-avocado,” or eggs scrambled with avocado. The same can be had plain or scrambled with beef, though you wouldn’t want to forgo accessorizing that with some fol normal, smashed chickpeas cooked with onions and garlic, or ye-timatim firfir—tomatoes, jalapeños, and onions mixed with injera.
