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Cooking Injera on Clay Mitad

A piece of injera bread with a porous texture cooks on a traditional clay mitad over an open fire, with a woven lid partially lifted and steam rising in a rustic indoor setting.

Injera cooking on a clay mitad, grey teff batter poured in a spiral and rising into a lacy field of eyes, steam escaping under the lifted lid, the plate's edge rough and blackened, 60mm, soft morning light through a doorway. See more

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