Description
Injera is a fermented teff flatbread produced by leavening a teff‑water batter with a sourdough culture and cooking it on a hot griddle to create a thin, porous loaf.
Technical
During fermentation, lactic acid bacteria (e.g., Lactobacillus spp.) metabolize teff sugars to lactic acid, lowering pH to 4.5–5.0 and activating phytase enzymes that degrade phytic acid, thereby increasing mineral bioavailability. Simultaneously, yeasts (e.g., Saccharomyces cerevisiae) produce CO₂, creating a leavened batter that expands when heated. The rapid surface heating on a 200–250 °C griddle causes the batter to set into a thin, spongy crust with characteristic cracks, while the internal matrix retains moisture and gas pockets.
Science
Primary Reaction
Fermentation of teff sugars to lactic acid and CO₂
Sensory Profile
Aroma ()