Fixing Flatbread: Mulusew Yayehyirad

 Mulusew Yayehyirad of Waunakee makes the Ethiopian fermented flatbread, injera, as an essential element in the traditional dinners she serves her family.  When she married and moved to the US in 1993 from the Amhera Region of Ethiopia, she had to learn how to make it. Her mother coached her by phone, but available ingredients led to discouraging results.  Mulu persevered, adapting tools and perfecting ingredients, continuing her traditions of family meals, hospitality, and Orthodox Christian fasting menus. She and her family gather three times a year for celebrations with fellow Ethiopians in the Madison area, and Mulu teaches injera-making to families with adopted Ethiopian children.