Categories: Breads, Ethnic 
      Yield: 6 servings 
  
      6 oz Uncooked millet                     1    Egg 
  1 1/2 c  Club soda (at room                  1 ts Double-acting baking powder 
           -temperature)                     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. 
   
  Here is what is said in the book: 
   
  " This is the national bread of Ethiopia and is served with almost every 
  meal. It is usually torn into pieces and used to scoop up food. Its faintly 
  sour but soothing taste cools off the hot spicy dishes it accompanies. "