Injera

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Injera Ingredients

6 oz Uncooked millet	1 ts Double-acting baking powder
1 1/2 c Club soda (at room	1/2 ts Baking soda
1 Egg

Instructions for Injera

In blender container process millet in small batches until it resembles fine flour; remove to bowl and set aside. In blender container combine club soda, egg, baking powder, and baking soda and, using an on-off motion, process until combined. Add ground millet and process at high speed into a smooth batter, about 1 minute. Pour into 4-cup measure, cover, and let stand at room temperature until fermented and foamy, about 1 1/2 hours. Spray 10-inch nonstick skillet with nonstick cooking spray and heat. Stir batter; pour 1/6 of batter (about scant 1/3 cup) into skillet and quickly swirl batter so that it covers entire bottom of pan. Cover skillet with tight-fitting lid and cook over high heat until bread is spongy and moist (it will have air holes), about 1 minute (do not brown bottom as edges will become crisp and bread will crack when folded); transfer to plate and let cool. Repeat procedure 5 more times, making 5 more breads. To serve, fold each bread into quarters. Makes 6 servings, 1 bread each.

Main Ingredient: GrainsCuisine: Uncategorized

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