Teff

Teff

What it is

The Amharic name is thought to come from teffa, to be lost: the grain is about a millimetre long, small enough to vanish into the soil at threshing. That size settles everything else — a grain this small cannot be degermed, so every teff flour on the market is a wholegrain flour whether the bag says so or not.

In the kitchen

Injera batter takes three days at room temperature and no added yeast: teff carries its own flora, and hurrying it gives a flat sweet pancake instead of a sour one. In baking it gels heavily — keep it under a third of the total flour weight unless you want a dense, damp crumb.

Goes with

Niter kibbeh Berbere Honey Lentils Butter Date

Same species

Teff flour

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