Absit is the gelatinization process, and one of the many steps that create the right texture, characteristics, and bubble formation (eyes) in injera. In gelatinization, starches are hydrated to produce a gel-like texture. Some of the starches are also broken down by the heat to produce simple sugars – additional food for the microbes in the batter.
After several days of fermentation, a small amount of batter is removed (or you may use raw flour) and cooked for several minutes in hot water. The mixture will thicken into a pudding-like consistency. Add it back to the main fermented batter after it cools and then make the injera in the next few hours or up to a day later.
The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.