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Title: Injera (Etheopian)
Categories: Bread African
Yield: 6 Servings
| 6 | oz | Uncooked millet |
| 1 1/2 | c | Club soda (at room temperature) |
| 1 | Egg | |
| 1 | ts | Double-acting baking powder |
| 1/2 | ts | Baking soda |
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.
Here is what is said in the book:
" This is the national bread of Ethiopia and is served with almost every meal. It is usually torn into pieces and used to scoop up food. Its faintly sour but soothing taste cools off the hot spicy dishes it accompanies. "
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