Absit is the gelatinization process—one of the key steps that helps create the right texture, structure, and bubble formation (called eyes) in injera.
Ingredients
2 cups (473 g) water
1 cup (274 g) batter, from Step 2
2-4 cups (473–946 g) room‑temperature water
Materials
Saucepan
Whisk
Measuring cup or scale
Instructions
After 1-3 days of fermentation, open the container and discard the water on top. The dough will now resemble a thick batter—mix thoroughly.
Bring 2 cups of water to a boil, then reduce heat to medium‑low.
Add 1 cup of batter to the boiling water while whisking continuously to prevent clumping.
Increase heat back to medium‑high and heat the mixture until bubbling. Once bubbling, remove from heat and let cool for about 5 minutes.
Pour the cooled mixture back into the main batter. Dilute with 1-2 cups of room‑temperature water until the desired consistency is reached. The batter should be thick enough to lightly coat a spoon, but thin enough that the spoon remains visible.
Confirm the consistency now—no pure water can be added after the final fermentation stage.
Seal the container with a lid and leave in a dark, dry place until small bubbles form on the surface (1-4 hours). For convenience, 2 hours in the refrigerator works well.
Notes
If halving the recipe: after boiling the mixture, remove from heat and add 1–2 cups of cold water directly into the saucepan. Stir well, then set aside until cool enough to touch before adding back into the batter.