Teff flour

Farine de teff

What it is

The grain is about a millimetre long and cannot be hulled, so every teff flour is a wholegrain flour whether the bag says so or not; the Amharic name is usually read as teffa, lost, for how easily it disappears in threshing. Left three days with a starter called ersho, its batter sours and aerates into injera.

In the kitchen

For injera, ferment at around 20 °C for 48 to 72 hours, until the batter smells sharp and pours like cream. In pastry keep teff under a third of the flour weight — it brings no gluten, but its malt-and-cocoa note carries fully at that dose.

Goes with

Honey Berbere Niter kibbeh Dark chocolate Coffee Baker’s yeast Butter

Same species

Teff

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