#Ayoa flat bread how to#

You may open the casserole and shed some water over it. The moment you realize its viscosity getting high is the moment where you should know that the task is done.

Absit don’t really need much of a time.

Otherwise, it might last with little hard circling of the mixture (consider it as making cream for a cake).

The Absit making phase requires a complete focus and consistent paddling.

Boil the water and put 1 or 2 cup of the mixture in the boiling water to make what is called “Absit”.

Now you need to prepare a clean casserole with water (the amount of water depends on your former mixture).

So you gently clear the circled edges of the bucket and pour out the entire mold out (in the process you will encounter the clear mix of the mixture you don’t need to pour that out).

The upper mold of the mixture need to be discarded.

Note (the day you open it, it might look and smell a bit sniffing but it’s a normal phase of the fermentation). Remember, the longer you wait the deeper the taste will be.

This should last a minimum of 4 days and maximum of 5 days.

Lastly, you should cover the bucket with either a fabric or plastic to keep the inside fermentation warm and undisturbed.

Make sure that you entirely mix the water with the flour.

Now place it in a bucket which doesn’t leak, add some water above it and mix it gently.

Because it gives a deeper taste and color for the Injera and also its considered to have an aerobic reaction.

You need to have either a commercial yield or a wild yield for the traditional method.

You traditionally measure the amount of flour you need for 3-5 days.

#Ayoa flat bread how to#

My mother taught me how to make Injera and it is done like this Measuring, Mixing & Yeasting – How to Make Injera As you can imagine, every household recipe schedule does differ based on the above criteria. So this is often calculated by the lady of the house or the older daughter. And even if they have a big family, if the weather is considered warm, they are advised to bake Injera more frequently than having a large amount of it. So if they have a small number of family members, they prefer to make a small amount of Injera. Since Injera is a sour fermentation product, it is more likely to mildew briefly and at a boiling temperature. They set a date to bake Injera depending upon their family members and the surrounding temperature.

They usually prepare a cylindrical barrel to keep it. By now, they should prepare a large sack to store all of the flour in a room with a room-temperature and dry place. This is done in the case of the possibility of getting mixed up with unnecessary particles during grinding and transportation. So the grinded flour will be carried to their residence and re-pass the filtering step all over again. Lastly, the phase most women have in the “wefcho bet” will end after most of the proceeding steps are held at home. Also, since the fee of teff is comparably high, it will lead to bankruptcy. This phase must be monitored well cause the teff flour could get mixed up with other flour, which automatically leads to quality and taste reduction. This is done by a big grinding machine which is only present in such places. Afterward, the grinding phase usually begins. Most of them do it themselves, and others hire someone from the “wefcho bet”. Filtering & GrindingĪfter purchasing teff for the lowest price possible, the next step would be filtering the teff from scrubs and small particles. This is often because of the financial baggage they have on their shoulder, and this usually upgrades their marketability wisdom. Almost entirely, every woman and mother in Ethiopia like to negotiate about every purchase they make. So whoever is buying teff they first and foremost need to pick and choose upon their interest, later on, the negotiation phase will proceed. The white seed types of teff are widely preferable for their lighter color and the assumption of their economic class. Teff has different varieties ranging from white/ivory, red, and dark brown. As an Ethiopian woman who grows up watching my mother do the same routine, it’s pretty apparent thus that Ethiopian women are the expert for this task.

Not only do they sell and distribute teff and filter and grind teff and many more traditional food constituents. Wefcho bet is where potential owners bring teff from either farm or teff distributors to sell and profit from the close-by society. But in the urban parts of the country, teff (the main constituent of Injera) is bought from what they initially call (Wefcho bet). First, they have to buy teff or get it from the farm. In Ethiopian culture, women mostly execute this chore. Step 1 – Purchasing, Filtering & Grinding Purchasing What are the main constituents of Injera? Measuring, Mixing & Yeasting – How to Make Injera.Step 1 – Purchasing, Filtering & Grinding.