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Granny White
supposed to be paper thin so you should use a bit more batter than
you would for crepes, but less than you would for a flapjack.
Cook briefly, until holes form in the injera and the edges lift
from the pan. Remove and let cool.
Yields 10 to 12 injeras.
Teff is the staple grain of Ethiopia. The grain yields a seed much
smaller than the size of a wheat grain, but is the basis of Ethiopian
traditional cookery. Teff flour is the main ingredient of the
pleasantly sour pancakelike bread known as injera, which literally
underlies every Ethiopian meal.
To set an Ethiopian table, one lays down a circular injera on top
of which the other food is arrayed, directly, without any plate.
Other injeras are served on the side and torn into pieces to be
used as grabbers for the food on the "tablecloth" injera. Eventually,
after the meal is finished, you eat the tablecloth, a delicious
repository of the juices from the food that has been resting on
it.
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