The Gagari guide
In the package
Gagari Ersho (እርሾ)
A concentrated blend of plant-based yeasts and probiotics. It ferments your teff like the ersho passed hand to hand back home.
Gagari Absit (አብሲት)
A concentrated blend of natural fibers and prebiotics. It takes care of the crucial absit step that gives injera its body, softness and eyes.
Before you start
You will need: your Gagari Ersho and Gagari Absit, 500g of teff flour, water, a mixing bowl with a cover, and a mitad or a frying pan.
How to use
Use in the following order to create authentic injera in your home.
Wake the ersho
Prepare 500g of teff flour in a bowl, add the Gagari Ersho, and mix well with 500ml of warm (not hot) water.
Let it ferment
Cover with 200ml of water and let the dough rest for 36 hours or longer.
Add the absit
Add the Gagari Absit and stir well. Let the dough rest for another 4 hours.
Bake your injera
Mix well with 300ml of water and bake.
Troubleshooting
Not bubbling after 36 hours?
36 hours is the minimum, and colder kitchens need longer. Move the bowl somewhere warmer, like near the oven or on top of the fridge, and give it more time.
No eyes on the surface?
The batter may be too thick, so stir in a little warm water. Also make sure the pan is properly hot before you pour.
Too sour?
Ferment for a shorter time or in a cooler spot. Taste the dough after the first 36 hours to find the sourness you like.
Sticking to the pan?
The pan needs to be hotter, cleaner, or better seasoned. On a non-stick pan, wipe it with the lightest film of oil.
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