Fig. 4

Dough preparation steps. a Mixing batter by hand in Hargeisa (a new heritage zone) inside a plastic container, the most common material for mixing and fermenting flatbread batter. b The flatbread batter halfway through mixing as it becomes increasingly aerated and bubbly in a process that takes 10–15 min. c The flatbread batter after mixing, typically bubbly, smooth, and velvety in texture. Photo credit: Mustafa Said. d Fermented dhanaanis (starter) reserved from a flatbread batter in Hargeisa along with batter residue on the interior surface. This container will be used, unwashed, for subsequent batches to catalyze fermentation, a common method for ensuring adequate fermentation or in colder seasons, depending on the geographic location and corresponding climate. Photo credit: Mustafa Said