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Cereals and bread from Ethiopia and Eritrea
Teff flour, water and a little yellow starter liquid (ersho) saved from the last batch ferment for one to three days into a sour batter. A small part is boiled into absit and stirred back for a short second rise, then the batter is steam-baked on one side on a hot griddle into a thin, spongy flatbread covered in small holes. Made in 7 steps over 4 days – 7 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][fpt2025][fao138] | First fermentation |
|---|---|---|
| Temperature | 17–25 °CReported[keyeta2021] | First fermentation |
| Acidity | pH 3.5Measured[ashenafi1994] | Pour off the yellow liquid and save some as ersho |
| 1 part by weight | Teff flour, milled and sieved[neela2020] |
| 2 parts | Water · Studies use flour to water from 1:1 to 1:2[neela2020] |
| About 16% of the flour weight | Ersho · Yellow liquid saved from the last batch[neela2020] |
| About 10% of the fermented batter, with 3 parts water | Absit · Boiled and returned to the batter[mengesha2022][keyeta2021][fao138] |
| Starter | backslop |
Total time across the recorded steps: 4 days – 7 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
Injera is fermented twice in one container, with a boiled part of the batter (absit) added between the two rises. Teff has no gluten, so the holes come from gas trapped in a batter thickened by gelatinised starch, and the bread is baked on one side only.
Fermentation is the control step. Food-safety guidance for small producers says batter made with ersho should reach pH 4 or below within 24 h (pH 4.2 or below within 48 h without a starter), and batter that does not should be thrown away. Boil the absit to at least 74 °C for 15 s and cool the mixed batter to 21 °C within 2 h. In a challenge study, Salmonella, S. aureus and B. cereus grew in fermenting teff until about 30 h or pH 4.7, then declined. Keep injera up to 3 days at room temperature, or refrigerate it below 5 °C.
Hazards the sources name: Bacillus cereus spores, which can survive the absit boil; Salmonella, Staphylococcus aureus and Bacillus cereus grew in fermenting teff until about 30 h or pH 4.7, then declined; Escherichia coli, Salmonella enterica and Listeria monocytogenes reported in teff flour.
Every number is labelled with how it is known. How this atlas is made
Mitads excavated at Aksum date injera baking to before 600 AD. Injera is the national bread of Ethiopia and is eaten across Eritrea.
