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Cereals and bread from Ethiopia and Eritrea
Teff flour, water and yellow starter liquid (ersho) saved from the last batch ferment for one to three days into a sour batter. A part is boiled into absit and stirred back for a second rise, then the batter is steam-baked on a hot griddle into a thin, spongy flatbread covered in small holes.
| Teff flour, milled and sieved | [mengesha2022] |
| Water | [mengesha2022] |
| Ersho | Yellow liquid saved from the last batch[mengesha2022] |
| AbsitAbout 10% of the fermented batter, with 3 parts water | Boiled and returned to the batter[mengesha2022][keyeta2021] |
| Starter | backslop |
Total time across the recorded steps: 25 h – 3.1 days
What changes: The saved yellow starter is stirred into teff flour and water
Output: fresh batter.
Microbes at work in this step
ersho brings in yeasts and lactic acid bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Teff flour, water and yellow starter liquid (ersho) saved from the last batch ferment for one to three days into a sour batter. A part is boiled into absit and stirred back for a second rise, then the batter is steam-baked on a hot griddle into a thin, spongy flatbread covered in small holes. Made in 7 steps over 25 h – 3.1 days. The longest step, first fermentation, takes 24 h – 3 days (Mengesha Y 2022) and runs at 17–25 °C (Keyeta G.T. 2021). Kazachstania humilis (Candida milleri), in over 80% of household samples and dominant in ersho and Saccharomyces cerevisiae do most of the fermenting.
| Main step | 24 h – 3 daysReported[mengesha2022] | First fermentation |
|---|---|---|
| Temperature | 17–25 °CReported[keyeta2021][mengesha2022] | First fermentation |
| Acidity | pH 3.5Measured[ashenafi1994] | Pour off the yellow liquid and save some as ersho |
Injera is fermented twice in one container, with a boiled part of the batter (absit) added between the two rises. Teff has very little gluten, and the holes ("eyes") of the honeycomb-like top come from carbon dioxide bubbles that escape as the batter cooks on the mitad.
Souring holds pathogens back, but only once it has taken hold. In a challenge study, Salmonella, S. aureus and B. cereus grew in fermenting teff until about 30 h or pH 4.7, then declined [nigatu1994].
Hazards the sources name: Salmonella, Staphylococcus aureus and Bacillus cereus grew in fermenting teff until about 30 h or pH 4.7, then declined.
Every number is labelled with how it is known. How this atlas is made
Studies of the kingdom of Aksum show teff was grown there, and a clay tray like the injera griddle appeared around the sixth century, but no scholar calls injera the kingdom's staple food. Eating teff spread over about 250 years from the 1520s, and round teff flatbreads were the staple of northern Ethiopia by the early 1750s; famines from wars and climate change helped (Ishikawa 2023). Other Ethiopian ethnic groups adopted injera in the 20th century. FAO calls it the undisputed national bread of Ethiopia, and it is also served in Eritrea.
