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  Recipe Home » Breads » Injera
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  Injera
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 268
Ingredients:
6 oz Uncooked millet
1 1/2 cup Club soda (at room temperature)
1 Egg
1 tsp Double-acting baking powder
1/2 tsp Baking soda
Instructions:
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.
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