Description
A fermented sorghum flatbread from Sudan.
Technical
During fermentation, lactic‑acid bacteria metabolize sorghum sugars, producing lactic acid that lowers the dough pH to ~4.0. The acid partially gelatinizes starch granules, increasing viscosity and creating a porous crumb. Rapid surface heating on a hot griddle denatures sorghum proteins and sets the starch matrix, yielding a thin, flexible flatbread.
Science
Primary Reaction
Fermentation of sorghum starch and proteins by lactic‑acid bacteria producing lactic acid, lowering pH and partially gelatinizing starch
Sensory Profile
Aroma ()
souryeastyearthynuttyfermentedwarmbready
Origin & History
Civilization
Sudanese