It’s almost midnight, but Zelalem Injera, an Ethio­pian bread factory housed in a cavelike Northeast Washington warehouse, is wide awake. As its 30-foot-long injera machine hums, Ethio­pian American businessman Kassahun Maru, 61, proudly explains that it cranks out 1,000 of the fermented Frisbee-shaped discs every hour for the region’s growing number of ­ethnic grocery stores, health food boutiques and Ethio­pian restaurants.

Injera — the Ethio­pian staple food that doubles as cutlery — is made from teff, a tiny grain ubiquitous in the Horn of Africa and until recently almost unknown elsewhere. But the teff that Zelalem Injera uses is grown in America. The 25-pound sacks stacked along the wall read “Maskal Teff: An Ancient African Grain. Made in Idaho.” Once solely grown in the rugged Ethiopian highlands, teff is popping up in the windswept fields of the American heartland.

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