What You Need to Know
Injera baking involves a natural yeast fermentation process using teff flour and water, resulting in a sourdough-like bread. The fermentation process typically takes around 24 hours, and the baking process occurs at high temperatures. The chemistry behind this process involves the breakdown of starches and the production of lactic acid, giving injera its characteristic sour taste.
Steps
- 1.
Tibs with Injera (Ethiopia): Provides sour counterpoint to spicy meat dishes
- 2.
Shiro Wat Wraps (Eritrea): Spongy texture absorbs legume-based stews
- 3.
Firfir (Ethiopian Highlands): Torn injera soaks up spiced butter sauces
The Science
Primary Reaction
Lactic acid fermentation