One grain of teff is about the size of the period at the end of this sentence. Its name comes from the Amharic (Ethiopian) word teff a, meaning “lost”: the saying goes that if you drop a grain of teff, you’ll never be able to find it again. But the minuscule grain is a nutritional giant that’s high in protein, fiber, and minerals (especially iron), and boasts 17 times more calcium than barley or wheat.
Nutty-flavored teff grains can be cooked into a breakfast porridge similar to cream of wheat, used as a substitute for polenta, or sprouted for salads and sandwich greens. Teff flour is traditionally used to make injera, a thin, soft Ethiopian flat bread. Teff flour can also be used to give gluten-free recipes a light texture and nutty flavor.
Teff grains and flour come in three colors: white, tan, and deep red. White teff is the preferred flour for making injera, but red varieties are richest in iron.September 2011 p.44
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The spongy flat bread that acts as plate and utensils in Ethiopian restaurants, injera usually ferments for three days before baking, but this one can be done overnight. Serve with spicy vegetable stews, or use for sandwich wraps.more