Teff, or Eragrostis tef, is believed to have originated in Ethiopia thousands of years ago. Its seeds have been found in the Dassur Pyramid of Egypt and these are thought to date to 3359 B.C. Even today, this ancient grain accounts for about one-quarter of the grain production in Ethiopia and it is considered a staple food here and in Eritrea.
Teff thrives in unpredictable and difficult climates, surviving both drought and waterlogged soils. It is the world's smallest cereal, with each grain being less than 1/32 in (0.8 mm) in diameter. It takes 150 grains of teff to make up the mass of a single grain of wheat, the size of the grains make teff a very portable crop. These fine grains grow on long, delicate stems of an annual grass.
Ground into flour, teff is used to make the traditional bread, injera - flat, slightly sour bread which accompanies almost every meal. Injera preparation usually takes two to three days: the teff is milled into powder then mixed in water alongside yeast. After the fermentation process is finished the mix is cooked on hot flat iron pan called 'Mitad'. A circular motion is used to achieve thin consistency. When the hot pan and the fermented teff mix/batter contact, thousands of tiny air bubbles escape, creating thousands of tiny craters – giving the bread a mottled look.
Teff is naturally gluten free, rich in nutrients and when milled, is a great alternative to wheat flour. It has a sweet and malty flavour which is delightful in pancakes, muffins and even pastry.
Doves Farm Teff Flour is available in 16kg sacks. Please contact a member of our sales team for more information.
