Injera--Millet Flatbread

[Guest guest]

I found this recipe on allrecipes.com. I haven't tried it yet, but it

sounds good.

Teff/Millet is one of the furthest removed grains from wheat, as per the

section below I clipped from the GFCFDiet web site:

Alternatives to Wheat

http://www.brandtbeach.com/celiac/upc/index.html

There are two true grains that are the most further removed, genetically,

from wheat. They are teff, which came to us from Ethiopia via a Peace

Core worker, and wild rice, which is being grown and harvested by native

Americans, mostly in northern Wisconsin, Minnesota, and northern Idaho.

Genetically, wild rice differs significantly from our common strains of

rice.

Vivace, Proud 25.5yo w/Asperger's Syndrome & Dysthymia

Blessed Mother of , almost 6yo w/Autism, " Heaven's Joy, " and lots

of energy

Injera

Submitted by:

Makes 14 very small loaves

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" This is the staple bread of Ethiopia. It is traditionally made

with teff, a very finely milled millet flour. Regular millet flour from a

health food store will work fine. Use this bread to sop up the flavors of

spicy stews. "

Ingredients

1 tablespoon active dry yeast

5 cups warm water (110 degrees F/45 degrees C)

1 teaspoon honey

3 cups finely ground millet flour

1/4 teaspoon baking soda

Directions

1 Dissolve yeast in 1/4 cup of the millet water. Allow to proof and add

the remainder of the water and the flour. Stir until smooth and then

cover. Allow to stand at room temperature for 24 hours.

2 Stir the batter well and mix in the baking soda.

3 Heat a large non-stick skillet over medium heat. Pour about 1/3 cup of

the batter into the pan in a spiral pattern to cover the bottom of the

pan evenly. Tilt the pan to quickly even out the batter. Cover the pan

and allow to cook for about 1 minute. The bread should not brown but

rather rise slightly and very easy to remove. It is cooked only on one

side. This top should be slightly moist. Remove to a platter and cool.

Stack the cooked breads on a plate.