The Injera I've Been Waiting For

It's fluffy, fresh, and made in Greenpoint.

- TAMMIE TECLEMARIAM

THERE ARE ONLY about 20 different Ethiopian restaurants across the five boroughs. I've eaten at almost all of them, and the injera-the fermented flatbread that serves as both the platter for a variety of stews, sauces, and veggies as well as the utensil with which everything is eaten-is often the weakest part. The batter is infamously finicky, so quality and consistency vary wildly: This city is full of thin injera, square injera, bright-white injera (belying a lack of teff, the dark, earthy grain that's crucial to real injera), and, worst of all, dry and crumbly injera that undoes the bread's sauce-soaking appeal.