Description
Injera is a traditional Ethiopian flatbread made from teff flour, water, and a natural starter culture.
Technical
The fermentation process for injera involves a natural starter culture, typically a mixture of wild yeast and lactic acid bacteria, and the baking temperature ranges from 200°F to 250°F (90°C to 120°C) for 2-5 minutes. The combination of thermal, chemical, and biological reactions results in a unique texture and flavor.
Science
Primary Reaction
Maillard reaction, starch gelatinization, and fermentation
Sensory Profile
Aroma ()
sourtangyslightly sweetearthyyeasty
Origin & History
Civilization
Ethiopian
Era
Ancient
Region