Ethiopian Injera
Hunza Millet Bread
Millet Bread
Millet Muffins
Millet Watercress Salad
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 slight alkaline aftertaste. You may find it sold as "proso" (the
Latin name) in stores.
Ethiopian Injera
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.
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
Dissolve yeast in 1/4 cup of the millet water. Allow to proof and
add the remainder of the water and the flour. Stir untilsmooth and then
cover. Allow to stand at room temperature for 24hours.
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 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 very small loaves
Hunza Millet Bread
1 cup Millet flour
1 cup grated carrots
1 tablespoon honey
1 tablespoon vegetable salt/iodized salt
2 tablespoons vegetable oil
2 eggs
Combine in Bowl: Flour carrots oil honey and salt. Mix well, then
stir 3/4 cup of boiling hot water into the mixture. Beat the egg yolks
well adding 2 Tbsp of cold water, continue to beat and then add to the
mixture. Fold in stiffly beated eggs and bake in a hot oiled pan at
350oF for about 40 minutes.
Millet Bread
1 cup Plain yogurt or buttermilk
1/4 cup Butter
1 Tablespoon Honey
1 package Dry yeast
1/4 up Warm water
2 Eggs
2 cups Millet Flour
1/2 cup Soy Flour
Combine yogurt and butter in saucepan, heating slowly to melt butter.
Dissolve yeast and honey in the warm water; add yogurt mixture and
blend. Beat in eggs; add 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. Source: Arrowhead Mills
"Recipes for Special Dietary Needs"
Millet Muffins
12 servings
1 1/2 cups 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 (orange juice is best)
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. You can also make a loaf bread
from this.) Bake at 375(F) for 15-20 minutes (35-40 for loaf) or
until done.
Millet 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; (juice squeezed from fresh ginger)
1/2 teaspoon Sea salt (use kosher salt if you can't find sea salt)
1/4 teaspoon Freshly ground 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. 6 Servings
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