Fermented teff sourdough flatbread with significant probiotic content from the 2-3 day lacto-fermentation, reduced phytic acid (improving mineral absorption), and lower glycemic index than any comparable flatbread. Eaten daily across Ethiopia and Eritrea as the staple starch.
Ethiopian diaspora communities have established injera bakeries in most major US cities. APEX introduces Black American to this fermented ancestral grain as both a nutritional upgrade to conventional bread and a connection to East African food culture.
The 48-72 hour fermentation of teff for injera reduces phytic acid by 60-80%, dramatically improving bioavailability of teff's exceptional iron and calcium content. Lactic acid bacteria from injera fermentation support gut microbiome diversity. Lower glycemic response than unfermented teff — the fermentation slows starch digestion further.
Available fresh at Ethiopian restaurants throughout the US. Available frozen online and at some natural food stores. To make: mix teff flour in water, ferment 2-3 days, cook as thin pancake on large flat pan. Use as plate and utensil for any stew or sautéed dish.
Free, no account needed to ask.