Injera

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.