• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings


  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 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


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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