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Injera

 

116

Yield

6

servings

Prep

1

hrs

Cook

30

min

Ready

2

hrs

Low Fat, Low in Saturated Fat, Trans-fat Free, Sugar-Free, Low Sodium
 

Ingredients

6 ounces millet
uncooked
1 ½ cups soda water
*
1 each eggs
1 teaspoon baking powder
double-acting
½ 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 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 10515% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 57mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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