Description

Injera is a soft, sour fermented flatbread central to Ethiopian and Eritrean cuisine, typically used as both food and utensil.

Fermentation process

  • Teff flour mixed with water to form a batter
  • Spontaneous fermentation for ~2–3 days
  • Partial cooking step (“absit”) may be added to promote leavening
  • Batter baked on a hot griddle into a porous flatbread

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Pediococcus spp., Leuconostoc spp.
  • Yeasts: Saccharomyces spp., Candida spp. (varies by region/process)

Functional relevance

  • Improved mineral bioavailability and digestibility
  • Organic acid production contributing to flavor and preservation

References

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