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Injera is a traditional fermented flatbread made from teff flour, a grain native to Ethiopia and Eritrea. It's not only an important cultural food, but also a nutritious one, packed with protein, fiber, and other nutrients. It's also gaining popularity around the world, as more people discover its unique taste and versatility. Injera can be served with a variety of savory and sweet toppings, making it a versatile and delicious option.
A recipe for authentic injera, the famous Ethiopian flatbread that is the perfect accompaniment to a whole host of dishes!
Injera is a sour flatbread used in Ethiopian and Eritrean cuisine. Thicker than a crepe but thinner than a pancake, it has a delightfully sour taste.
Fermented foods and beverages are the product of the enzymaticcally transformed food components which are acived by different microorganisms. Fermented foods have grown in popularity in recent years because of their alleged health benefits. . In Ethiopian-fermented foods, which are mostly processed using spontaneous fermentation process. Injera is one of the fermented food products consumed in all corners of the country which sourdough fermentation could be achieved using different LAB and yeast strains.
Fermented teff grain is the secret to the flexible, spongy flatbread that serves as plate and utensils alike in traditional Ethiopian fare.
Traditional fermentation is carried out initially by natural microorganisms present in the substrate. This usually leads to a long fermentation time and occasional failure of the fermentation, and creates inconsistencies in the product quality. Teff injera is one of...
Find the research about the Injera fermentation and bacteria involved.
8 Reasons To Eat This Tiny Little Grain which is one of the ingredients used to make Injera.
