| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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