Ethiopian Injera
Hunza Style Millet Bread
Millet Bread
Millet Muffins
Millet and Watercress Salad

Millet is an Asian grain. Its technical name is "proso," and that's the
name you'll find on millet purchased in U.S. stores. Millet looks like
bright yellow mustard seeds, but when cooked, the seeds explode into
pale yellow puffs. When fresh, it tastes mildly sweet with a very subtle
alkaline aftertaste.

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.
Ethiopian Injera

1 tablespoon active dry yeast
5 cups warm water (about 110 degrees F)
1 teaspoon honey
3 cups finely ground millet flour
1/4 teaspoon baking soda

Dissolve yeast in 1/4 cup of the warm 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.
When ready to cook, stir the batter well and mix in the baking soda.
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 be 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. Makes 14 small breads

Hunza Style Millet Bread

1 cup millet flour
1 cup grated carrots
1 Tablespoon honey
1 Tablespoon sea salt
2 Tablespoons vegetable oil
2 eggs

Combine flour, carrots, oil, honey and salt. in a bowl. Mix well, then
stir in 3/4 cup of boiling water.
Beat the egg yolks well, add 2 Tablespoons of cold water, continue to
beat and then add to the flour mixture. Fold in stiffly beaten egg
whites. Bake in a hot oiled pan at 350 degrees F for about 40 minutes.

Millet Bread

1 Cup plain yogurt or buttermilk
1/4 Cup unsalted butter
1 Tablespoon honey
1 package dry yeast
1/4 Cup warm water
2 Cups millet flour
1/2 Cup soy flour

Combine yogurt and butter in saucepan and heat slowly to melt butter.
Dissolve yeast and honey in the warm water; add yogurt mixture and
blend. Beat in eggs. Add both flours and beat well.
Pour into well-oiled 4" x 8" loaf pan and let rise for 45 minutes.
Bake at 375 F for 40-45 minutes,or until done. Cool before cutting.

Millet Muffins

1 1/2 Cup millet flour
1/2 Cup soy flour
1 Tablespoon baking powder
1/2 teaspoon salt (optional)
1/4 teaspoon orange flavoring
1 Cup water or orange juice
1/4 Cup vegetable oil
1/4 Cup rice syrup or honey

Combine all dry ingredients in a medium bowl.
Mix all liquid ingredients together, then add to dry ingredients.
Put mixture in well oiled muffin tins (makes 12 muffins).
Bake at 375 F for 15-20 minutes or until done. 12 servings
You can also make a loaf bread from this. Put batter into loaf pan
and bake for 35-40 minutes.

Millet and Watercress Salad

1/3 Cup Extra virgin olive oil
3 Tablespoons Fresh lemon juice
1/4 Cup Poppy seeds
2 cloves garlic, minced
1 Tablespoon soy sauce
1 teaspoon ginger juice (squeeze from fresh ginger)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 Cups cooked millet, cooled
3 Cups chopped watercress
1/4 Cup diced orange bell pepper
1/4 Cup diced red bell pepper
1/4 Cup chopped chives
8 leaves red leaf lettuce

Combine oil, lemon juice, poppy seeds, garlic, soy sauce, ginger juice,
salt and pepper in a plastic or glass container with a lid. Tightly
cover and shake to combine.
Toss the millet, watercress, bell peppers, chives and dressing
together. Let stand for 5 minutes at room temperature.
Place 2 lettuce leaves on each of four luncheon plates. Mound the salad
onto the leaves and serve. 4 Servings


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