Teff is a kind of millet with grains about the size of an ordinary pin-head, of which is made the bread commonly eaten.
Little bread is eaten, the Abyssinian preferring a thin cake of durra meal or teff, kneaded with water and exposed to the sun till the dough begins to rise, when it is baked.
Dealers weigh out teff, barley and finger millet which form the staple diet.
Teff flour has a slightly sour taste which may or may not work well with your recipe.
Look for amaranth, teff, buckwheat or even hemp flour.
