Description
Pan‑fermented flatbreads such as injera and dosa rely on lactic‑acid bacteria and yeasts to acidify the batter and generate CO₂, creating a porous matrix that is then gelatinised and browned in a hot pan.
Technical
During fermentation, lactic‑acid bacteria convert sugars to lactic acid, lowering pH to 4–6 and producing CO₂ that leavens the batter. The high‑heat pan (200–250 °C) rapidly gelatinises starch, while Maillard reactions between reducing sugars and amino acids form melanoidins that give the characteristic golden edges and complex aroma.
Science
Primary Reaction
fermentation + Maillard browning
Sensory Profile
Aroma ()
souryeastyfermentedearthyslightly sweettoastynuttycomplextangywarm