Today we planned two delicious dishes (chicken with balsamic sauce and zucchini parmesan), but I needed one side dish more for some carbs. Checking my pantry I saw some millet which I found perfect for a quick side dish!
In order to make it easy I opted for some ready fried onions and for a special test some preserved lemons from the jar which I prepared last year.
For this preparation I use a double wall saucepot, which retains the heat and I can even turn out the heat, but in general it’s sufficient to use a big pot with will prevent dripping out the liquid while boiling. The cover is necessary!
I confess I did not create this recipe, but I’ve adapted several recipes to this one with a great success.
At the beginning I was planning to prepare this with green lentils, but as I noticed I did not have them at home I looked for a valid substitute. In the pantry I had red lentils, but I also found something better: a wonderful colored mixture of pulses!
The recipe begun with the preparation of the Ethiopian spice mixture: the Berbere Spice Blend!
This was needed for the pulses and for the chicken!
The following steps were very easy and this main dish is also a very much appreciated combination had been created!
100 g sourdough starter (substitute: 1/4 cup water + 1/3 cup flour + 1/2 teaspoon instant dry yeast)
1 cup water
1 cup all-purpose flour
2 cups water
1 cup whole spelt flour
1 cup all-purpose flour
1/2 cup all-purpose flour
Salt to taste (about 1/2 tablespoon)
1/2 cup all-purpose flour (instant flour)
The evening before combine starter with water and flour. Stir well, cover loosely and set in a warm place to ferment.
The next morning add 2 cups of water 1 cup of all-purpose flour and 1 cup of spelt flour, stir well, cover loosely and let ferment.
When the batter is well fermented and bubbling add salt and the additional 1/2 cup of flour, if you think it is not ready, wait until next day or add instant flour or some baking powder, My dough was perfectly spongy and I added simple all-purpose flour. Stir well.
After about one hour stir well and place a non-sticky skillet on the stove to heat at medium temperature.
Don’t use oil, place a ladle of batter in the center of the skillet and with the back of the ladle distribute the batter in the pan. Cover immediately.
Check from time to time and when the batter does not appear wet and it is set remove the bread form the skillet and place it on a plate. In general it is not necessary to bake this on the other side.