Description
An ash‑baked flatbread made from fermented teff or sorghum batter, cooked on a heated stone or clay pan covered with wood or charcoal ash.
Technical
Fermentation of the batter produces lactic acid and CO₂, lowering the pH to ~4.5 and creating a sour flavor. The ash layer insulates the surface, reduces oxygen, and imparts a subtle smoky aroma while allowing the interior to remain soft. The high pan temperature (200‑220 °C) crisps the crust within 8‑12 minutes.
Science
Primary Reaction
Anaerobic fermentation of starches to lactic acid and CO₂ by lactic acid bacteria
Sensory Profile
Aroma ()
smokysourearthywarmsubtlefermentedtoasty
Origin & History
Civilization
Ethiopian and Eritrean peoples