Injera
Yield
6 servingsPrep
1 hrsCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
millet
uncooked |
|
| 1 ½ | cups |
soda water
|
*
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
baking powder
double-acting |
|
| ½ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
millet
uncooked |
|
| 355 | ml |
soda water
|
*
|
| 1 | each |
eggs
|
|
| 5 | ml |
baking powder
double-acting |
|
| 2.5 | ml |
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 1½ hours.
Spray 10-inch nonstick skillet with nonstick cooking spray and heat.
Stir batter; pour 1/6 of batter (about scant ⅓ 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.
