This was a PROJECT!!   Research. Research more. Order the stuff I didn't already have from Amazon. They screwed up one of the orders, twice.

Write up a recipe, perform the recipe (over 3 days). Study, rewrite. Study, rewrite. Study, rewrite. Photograph Lefse. Photograph all the special tools. Finally send up to the Web site. Lots of beer was consumed.

The pattern recipe I followed turned out to make 55 of these things, and that was too much. Gave me very painful back muscle spasms due to work postures my body was not accustomed too. Did the main work Sunday. Today, Tuesday evening, the spasms are finally pretty much gone. My published recipe is a bit more than half that.

But, here it is:     Lefse

I originally bought the griddle for Ethiopian injera bread, which is poured on. It is a very wide, very thin, bread. In Ethiopia it is poured on in a spiral from outside to center, traditionally in table cloth size, but I find for someone without extensive experience, it is easier to pour from the center out. Today Ethiopian restaurants serve it as individual items about dinner plate size.

I have made real injera bread with the correct ingredients, and a "Fast Injera" faked up from other ingredients. Actually, I strongly prefer the Fast Injera, and consider a stack of them a really great thing to take to a party.

Injera Bread - Fast