Injera is Ethiopia and Eritrea's most cultural staple food item, made from an Indigenous grain called “teff”. Traditionally 50-60 cm diameter circular pancake is baked on a 20–30 mm thick clay griddle called Mitad. It is the foremost energy-intensive apparatus in Ethiopian households. Mitad needs constant temperature to bake injera in the preferred quality and texture. After it reaches a steady state operating temperature range. However, the existing locally-made electric mitad continuously feeds the power, without controlling the required temperature to bake Injera. However, controlling the constant baking temperature of mitad is challenging due to unpredicted nature of the material to be made and there is no standard material used to make mitad. Over 1.2 million uncontrolled mitad are currently used in Ethiopia. This study aims to develop an automatic PID feedback temperature controller for locally made electric mitad to regulate overheating and underheating. By detecting the surface temperature of mitad. In contrast, with input power to maintain the desired operating surface temperature. Two major experimental setups are conducted on locally made electrical Mitad. To study the process characteristic of the mitad temperature profile. Since to determine the mathematical model and the transfer function of mitad. A custom temperature data logger is developed and used to collect temperature data. Also, an electric energy logger is used to measure input energy during injera baking. Based on the experimental data of input and process variables, The PID controller constant parameters were estimated and simulated in MATLAB /SIMULINK and the performance of the controller was determined based on the experimental obtained temperature profiles of Mitad. In this study, the microcontroller is considered as a brain to receive the top surface temperature of Mitad from the sensor and compare it with the set point value. then send a signal to the actuator or solid-state relay (SSR) to take action in the power supply. The controller design, analysis, and modeling investigation were conducted. An energy comparison test has been conducted between controlled and uncontrolled electric mitad. The results show that 16.1% of energy reduction per injera and the average baking time of controlled mitad was reduced by 17.9 % per injera, while it compared with uncontrolled EIBM.