Injera

2 hours Prep: 1 hours Cook: 30 minutes

105 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

6	ounces	millet	uncooked
1 1/2	cups	club soda
1	each	egg
1	teaspoon	baking powder	double-acting
1/2	teaspoon	baking soda

Directions

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.

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Categories this recipe belongs to

Breads

Nutrition Facts

Serving Size 33g

Amount per Serving

Calories 105 15% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 31mg	10%
Sodium 57mg	2%
Total Carbohydrate 18.0g	6%
Dietary Fiber 2.0g	9%
Sugars 0.0g
Protein 4.0g	7%