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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Injera baking is a thermal process that relies on fermentation‑induced leavening of teff starch and protein to produce a porous, slightly sour flatbread.
Origin: Ethiopian people (pre‑Islamic) — Ethiopia
See full technique reference →During fermentation, lactic acid bacteria convert sugars in teff flour into lactic acid and CO₂, lowering the pH to ~4.5–5.0 and creating a leavened batter. When poured onto a hot mitāḍ, the batter gelatinizes and the released CO₂ expands, forming the characteristic holes. The protein network of teff traps gas, giving the bread its elasticity and structure.
Primary Reaction
Fermentation of teff flour by lactic acid bacteria producing lactic acid and CO₂
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Key Variables