Teff, an ancient grain is the basis of Ethiopia's daily bread. The flour comes in dark and light varieties, but either will work in this basic recipe, meant to turn out enough for two to four diners. Most injera batters ferment for two to three days to achieve their signature bubbles and tang. This one can be made in about one day, thanks to a bit of baking powder. It’s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera.