Description
Traditional Ethiopian technique of fermenting and baking teff flour batter to create sourdough flatbread.
Technical
The fermentation process involves the breakdown of starches into sugars, which are then converted into lactic acid and carbon dioxide. The Maillard reaction occurs when the batter is baked, contributing to the injera's unique flavor and texture.
Science
Primary Reaction
Maillard reaction and lactic acid fermentation
Sensory Profile
Aroma ()
sourtangyslightly sweetearthyyeasty
Origin & History
Civilization
Ethiopian
Era
Ancient
Region
Horn of Africa