Originally Posted by slightly crunchy
Teff is a very small grain, I think it originated in Ethiopia.
I tried it as a cereal by itself, and mixed in with other grains for cereal. I too thought it was very gritty and just didn't like the taste (and I like a variety of grains). I read somewhere that there is some sort of traditional bread or pancake that is made from teff flour. Perhaps the flour is more palatable?
Originally Posted by toraji
Here is a link to my dh's recipe for injera. It's the second post down.