Why I ever bought a big bag of this, I don't recall. What can I use
it for? Can I sub for regular white flour in equal parts? Toss a few
tablespoonsful in my bread? Thanks.

wrote:
>
> Why I ever bought a big bag of this, I don't recall. What can I use
> it for? Can I sub for regular white flour in equal parts? Toss a few
> tablespoonsful in my bread? Thanks.

Make injera (Ethiopian flat bread)

From:
http://ethiopiafood.org/yedagussa-in...b-east-africa/

Tools:
large pancake pan
deep mixing bowl

Component:
1 1/2 Ibs. millet flour
1 pkt. yeast
6 cups water

How to prepare Yedagussa Injera - Bread made from millet
Mix millet flour by hand in 2-3 cups water making apparent the mixture
is not as well liquid. Add 1 pkt of
yeast and mix well. Cover and let stand till mixture springs up. Preheat
pancake pan at 420. Take 3/4 cup
of the mixture and pour into the pan steadily beginning at the edge,
going clockwise in circles and coming
to the center. Let it stand for 3-4 minutes. When prepared the rim of
the millet injera will growth from the
pan. Remove instantly and place on a clean cloth to cool. Millet injera
can be covered and stored in cool
place or refrigerated for about 2-3 days. Makes 6-8 servings.

Or make roti:

http://www.indiacurry.com/bread/rotibajra.htm

(Note: a Pakistani acquaintance of mine used to make these, but she let
the dough sit covered in the fridge overnight.)

Ingredients

1. Pearl Millet Flour (Bajra Atta): 2 Cups

2. Salt: 1/4 teaspoon
3. Warm water (near 115ºF): 1 1/4 Cup

4. Melted Ghee for basting: Optional



Method

Dough

1. Mix salt and Millet flour. Make a mound. With a finger, make a well
in the flour mound. Add warm
water and start mixing dough and knead. If the dough is too sticky, add
1 Table spoon of flour. If the
dough is too hard, add up to one Tablespoon of water (one teaspoon at a
time) to get the right
consistency.

2. Gather dough in to a ball. Cover with damp kitchen towel or a plastic
film. Let it rest 20 to 30
minutes at room temperature.

Rolling dough

We need to make a 6" diameter cookie about the about the thickness of a
Nickel (5¢ coin) to bake
each bread.

The lack of gluten makes it very difficult to roll out dough.
Traditionally, the dough is rolled out by
hand without a rolling pin. For convenience I will use rolling pin in
conjunction with two pieces of
Parchment / wax paper.

1. Pinch dough to form it into a ball

2. Put down one wax paper. Baste the wax paper with melted Ghee or oil.

3. Put the dough ball on the greased wax paper. Try to spread out patty
as much as you like by
hand.

4. Grease and put the second wax paper on top of the patty.

5. Use a rolling pin to roll out dough to form the round cookie of
desired diameter.

6. Slowly peel-off the top sheet of wax paper. The exposed surface is
skin surface.

7. Lift the dough cookie with the bottom paper intact . Transfer the
cookie on to hot griddle with
skin surface down.

8. Slowly peel off the wax paper.

Bake the bread, repeat for the remaining dough.

In article
>,
wrote:

> Why I ever bought a big bag of this, I don't recall. What can I use
> it for? Can I sub for regular white flour in equal parts? Toss a few
> tablespoonsful in my bread? Thanks.

I bet it'd go good in pancakes and waffles?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

wrote:
> Why I ever bought a big bag of this, I don't recall. What can I use
> it for? Can I sub for regular white flour in equal parts? Toss a few
> tablespoonsful in my bread? Thanks.
>

My sister in law suffers from colitis and finds porridge made from
millet to be very easy n her digestive system.

> wrote in message
...
> Why I ever bought a big bag of this, I don't recall. What can I use
> it for? Can I sub for regular white flour in equal parts? Toss a few
> tablespoonsful in my bread? Thanks.


What are you looking for?

Is this ground as fine as flour?

Dimitri

Pancakes

2/3 c. whole wheat flour
1/3 c. all-purpose (white) flour
1/4 c. oatmeal (ground in blender) or
cornmeal, barley, buckwheat, millet
2 tbsp. wheat germ
2 tsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt (opt.)

WET INGREDIENTS:
1 c. buttermilk*
1/4 c. skim milk
1 egg white
1 whole egg
1 tbsp. vegetable oil
1/4 tsp. vanilla (opt.)

*To make buttermilk, mix 1 cup skim milk with 2 tablespoons vinegar or
lemon juice - leave 5 minutes. 1. Mix together all dry ingredients in
medium bowl. 2. In another bowl, combine all wet ingredients, whipping
enough to beat eggs lightly. Add this to above dry ingredients,
stirring only enough to combine them. (Add extra skim milk if needed to
moisten more.) 3. Let batter stand - 5 minutes at room temperature or 1
hour or more in refrigerator. 4. Heat griddle or pan, medium heat.
Grease lightly and pour batter in. Cook until bottoms are golden brown
and bubbles are on top. Flip and do same with second side. Serve with
syrup or topped with sliced apples or pears sautéed in 1 or 2 teaspoons
butter with generous sprinkling of cinnamon and a little sugar.

Granola


3/4 c. bran flakes
4 c. rolled oats
1/2 c. wheat germ
1/2 c. ground millet
1 tsp. allspice & cinnamon
1/4 tsp. nutmeg & ginger
1/4 c. brown sugar
3 c. crushed Wheat Chex
1/4 tsp. salt
4 tbsp. honey
2 tbsp. cooking oil

Mix all above and roast 20 minutes at 300 degrees. Turn and add: 1/2 c.
currants 1/4 c. prunes, figs or dates 2 c. dried apricots 1/2 c. raisins
Sesame seed Cool and store in 2 quart jars.

Cookies



1 qt. coarsely chopped apples, with peels
1 c. water
1 c. brown rice flour
2 c. cornmeal
2 c. blended millet flour
5 1/2 c. whole wheat fine ground pastry flour
3 c. barley corn malt
1 c. toasted coconut
1/2 c. oil
2 tbsp. vanilla
2 tbsp. baking powder
Grated rind of one orange
Granted rind of one lemon
1/2 c. honey
2 tbsp. carob powder

Blend the apples and water. Mix all of the ingredients (except carob) for
five minutes on medium blender speed. Reserve 1 1/2 cups of batter. Spoon
1/4 cup of batter per cookie onto an oiled sheet pan. Optional: Add two
tbsp. of carob powder to the reserved batter to make an icing. Use it to
draw a peace symbol on each cookie. Bake in 350 degree oven for about 15
minutes or until done. Yield: 30 large cookies

Roast


2 c. dried lima beans, cooked and pureed
1 c. cooked millet
1/2 c. ground walnuts, optional
1/3 c. chopped onion
1/3 c. chopped celery
2 tsp. parsley, cut fine
1/2 c. soy milk
1/3 c. grated carrots
Salt and sweet basil to taste

Mix all ingredients together adding the milk last, a little at a time until
mixture is the right consistency for roast. Bake at 375 degrees for 1 hour.

Dave Smith > wrote:
> wrote:
>
> > Why *I ever bought a big bag of this, I don't recall. *What can I use
> > it for? *Can I sub for regular white flour in equal parts? *Toss a few
> > tablespoonsful in my bread? *Thanks.
>
> My sister in law suffers from colitis and finds porridge made from
> millet to be very easy n her digestive system.

I'm wheat intolerant and I've had millet bread from the local
health food store.

Millet is selectively bred for livestock fodder. It's not reputed
to be delicious. The millet bread I've had was somehow
sweeter than wheat bread and I was surprised that it tasted
pretty good. I still prefer the heavy 100% rye bread from
Germany or Denmark I occasionally find in stores.