The Science of Injera

Injera is a sour fermented flatbread from Ethiopia. It serves as both plate and utensil for stews.

Teff is the preferred grain for injera. Pure teff injera is a symbol of wealth.

A starter called ersho begins fermentation. The dough rests for 24 to 72 hours.

Yeast and lactic acid bacteria multiply greatly during fermentation.

Boiling part of the dough creates absit. This pregelatinized starch acts as a binder.

Batter pours onto a clay mitad heated to 90 to 95 degrees Celsius. Metal griddles lack adequate temperature control.

Diners tear pieces with their right hand to scoop wat stew. Two or three people share one stack.

Finished bread stores in a straw mesob basket. The mesob basket doubles as a terrarium.