With a swift flick of the wrist, Gennet Wondimu, owner of Ye Geny Injera & Mini Market in Inglewood, Calif., slipped a woven mat, called a sefed, under a freshly prepared injera and transferred it from the hot mitad, or griddle, to a long table to cool. Tiny holes covering the surface of the bread stared back invitingly. “Aino k’onijo, ‘beautiful eyes,’ that’s what we call the injera eyes,” Ms. Wondimu said of the holes. That means the injera is no good.”An assertively sour, spongy flatbread, injera is ubiquitous in Ethiopian and Eritrean cuisines. The malleable texture of injera makes it easy to tear off a piece with one hand and scoop bites.

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Persons: Gennet, Ye, Aino, Ms, Wondimu, shiro, doro wat Locations: Inglewood , Calif