Directions

1. Prepare the fermentation by mixing well (no lumps) 1 cup Judee’s Ivory Teff flour, 1 cup lukewarm water, and 1/8 tsp active dry yeast in a medium bowl (with ample room for it to rise) and cover it with plastic wrap to sit out for 36-48 hours.
   

2. After that time period or even later, you should notice bubbling and a tangy smell with condensation on the plastic wrap. If not, you will need to start over and ensure your base mixture stays at room temperature covered for 36-48 hours.
   

3. Mix in 1/2 cup Judee’s Bread Mix and 1/2 cup lukewarm water well (no lumps) and cover again for another hour or longer.

4. Heat a in 1/2 cup Judee’s Bread Mix and ½ cup lukewarm water well (no lumps) and cover again for another hour or longer.
   

5. Check the consistency of the mixture. If difficult to pour (should be a somewhat wet batter) add a little bit of water and mix while mixing in the teaspoon of salt.

6. Measure out 1/4 cup of the batter for each injera and quickly move the pan around to form an even somewhat thin layer.

7. Let it cook as-is until 75% of the injera has darkened with small holes forming. Once that has occurred, cover the pan and let continue to cook for another minute.

8. Repeat for each injera you would like to make. You may leave any batter not used the same day in the fridge (for up to 2 days) and should leave it out for 30 minutes before cooking.

Tip:

1. If not consuming immediately, store in a sealed container on the counter for up to a week and a half
   

2. If you know you won’t be consuming within a few days, it is better to leave in the fridge for up to 3 weeks

3. If making for long term storage, freeze for up to 3 months

4. Whenever consuming, microwaving for 30 seconds (ensuring each injera are separate from one another) will help make it malleable and taste fresh.