This is a great substitute for dinner rolls. It goes perfectly well with spicy stews.
- 3 c. very finely ground millet
- 5 c. warm water
- 1 Tbsp. active dry yeast
- 1 tsp. honey
- ¼ tsp. baking soda
- Proof the yeast by mixing it with a ¼ cup of water and the honey. Once bubbles start forming, add the remaining water and the flour and stir gently until smooth. Cover and allow to stand for 24 hours.
- Stir the batter gently and add in the baking soda.
- Place a large non-stick skillet on medium heat. Scoop about 1/3 cup of the batter into the pan until it covers the bottom evenly.
- Cover the pan and cook for 1 minute. Don’t let the bread brown but just rise lightly, and then remove.
- Ethiopian bread is only cooked on one side; the top should be slightly moist. Remove the flat bread and place it on a platter to cool. Stack the cooked breads on a plate and serve with a thick and spicy stew.