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Cereals and bread from Somalia, Somaliland, Djibouti and Ethiopia's Somali State
A runny batter of sorghum, maize, wheat or other flours and water is beaten by hand and left overnight to ferment, often with a little batter from the day before. In the morning it is poured in a spiral onto a small greased griddle, covered and baked on one side into a soft, spongy, slightly sour pancake-bread. Made in 3 steps over 9.7 h – 24 h. The longest step, ferment overnight, takes 9.5–24 h (Wolgamuth E 2026). Wild yeasts from the flour and the environment and Saccharomyces cerevisiae (commercial baker's yeast) in some batters do most of the fermenting.
| Main step | 9.5–24 hReported[wolgamuth2026][wolgamuth2022] | Ferment overnight |
|---|
| 1 part | Flour blend (budo) of sorghum, maize, barley, millet or other grains · Ground at local mills; red sorghum alone in one sample[pasqualone2023][wolgamuth2022] |
| 1–2 parts (optional) | Refined wheat flour · Refined wheat to budo 1:1 or 2:1 in the samples studied; some cooks use wheat alone[pasqualone2023] |
| 2 parts per part of flour | Water, usually at room temperature · Warm water in cold seasons[pasqualone2023][wolgamuth2026] |
| Salt · Used by 56 % of cooks surveyed[wolgamuth2022] | |
| Dhanaanis (some of yesterday's fermented batter) or cajiin (pre-gelatinised dough), optional[wolgamuth2022] | |
| Starter | spontaneous (wild yeasts), or backslop (dhanaanis); baker's yeast in some modern versions |
Total time across the recorded steps: 9.7 h – 24 h
What changes: Flour and water are beaten by hand into a smooth, bubbly batter
Output: batter.
Microbes at work in this step
Not documented for this step.
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
Laxoox and lahoh ferment once, overnight, in a single batter. Ethiopian injera ferments twice, for days, and is made mostly from teff, while these breads use flour blends that often include wheat.
Every number is labelled with how it is known. How this atlas is made
Brought to Israel by Yemenite Jews. Hand-ground sorghum with spontaneous fermentation is the older, pastoral way; wheat flour, bought cajiin and baker's yeast spread during the civil conflict.
