Yield: makes 6 servings, one bread each

This is a national bread of Ethiopia in a served with almost every meal. It is usually torn into pieces and used to scoop of food. It’s faintly sour but soothing taste cools off the hot spicy dishes into companies.

Ingredients
6 ounces uncooked millet
1 1/2 cups club soda at room temperature
one egg
1 teaspoon double-acting baking powder
1/2 teaspoon baking soda

How to Make
In a blender container, processed millet in small batches until it resembles fine flour; remove to a boil 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 it high speed into a smooth batter, about 1 min. 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) in the 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 min. (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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• baking powder millet bread recipe
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