1/2 -1cupTeff starteruse 1 cup if it is fresh starter
1/4tspfenugreek roasted and ground(optional)
Instructions
Dough
Mix 1 cup of dough starter with 4 cups of teff flour and gradually add 2 cups of warm water. The consistency should be thick yet even and smooth. use a stand mixer to mix for 10-12 minutes on a slow speed.
Pour 5 to 6 cups of water over the dough, enough to cover it by half an inch. Do not mix, just cover and leave to ferment for three days. depending on the temperature of your home. if it is during winter and your home is cold ferment it for longer. see the picture on the blog to get an idea of what it should look like
Discard the old water and replace it with fresh water. Let it ferment again for three days and then discard the water again. After this, add 1 cup of water and mix well.If it is winter add one or two more days of fermentation. you will have to change the water for the 3rd time and leave 1/2 cup of water in (as shown on the video
Absit
For preparing absit, boil 1 1/2 cups of water and then turn off the heat. Mix 1 cup of the batter with the boiled water and stir well until dissolved. Turn on the heat and cook for about 2-3 minutes or until the absit bubbles. Remove from heat and let it cool to bring down its temperature.
Once the absit is warm, mix it with the injera batter and let it rest for 3 to 4 hours, you will see lots of bubbles forming then keep it in the fridge another 2 to 4 hours to overnight. I highly recommend overnight.
Cooking
If you leave it overnight, you will see hooch form on top, pour it into a cup then use it to thin the batter as needed. If you have to add water it has to be cold water from the fridge. The batter consistency should be light and thin, resembling that of crepe and pancake. You can cook the batter at this point or store it for later use. Ensure the consistency is not too thin.
The griddle needs to be preheated to 300°F or 150°C. Gently pour the batter on the griddle's surface in a circular motion. Wait for a few seconds to allow holes to appear on the injera's surface, then cover and cook for an additional minute.