Meera Sodha’s vegan recipe for spiced beetroot with 60-minute injera flatbread | Vegan food and drink | The Guardian

Meera Sodha’s spiced beetroot with 60 minute injera. A quick version of the spongy-sour Ethiopian flatbread made with nutritious teff flour, ideal for dabbing into dips, sauces or this spiced beetroot

Source: Meera Sodha’s vegan recipe for spiced beetroot with 60-minute injera flatbread | Vegan food and drink | The Guardian