Recipe - Injera

6 ounce Uncooked millet
1 One half cup Club soda (at room
temperature)
1 Egg
1 teaspoon Doubleacting baking powder
One half teaspoon Baking soda

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 onoff motion,
process until combined. Add ground millet and process at high speed into a
smooth batter, about 1 minute. Pour into 4cup measure, cover, and let
stand at room temperature until fermented and foamy, about 1 One half hours.
Spray 10inch 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
tightfitting 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.