Description
Ethiopian injera is a traditional flatbread made from teff flour, water, and yeast with a sour taste and spongy texture.
Technical
The fermentation process involves the breakdown of starches into sugars and the production of lactic acid, acetic acid, and ethanol by yeast and bacteria. This process develops the characteristic sour taste and spongy texture of injera.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourTangyEarthyYeastyFermentedNutty
Origin & History
Civilization
Ethiopian
Era
Ancient times, over 3,000 years ago
Region