Teff can be brown, red, or white and is highly adaptable-thriving in poor soil and dry conditions. Few cultures use it except Ethiopian and Eritrean cultures where it is a staple and used to make the fermented soft flatbread Injera. Some Indians and Australians grind it into flour and make it into flatbread similar in texture to South Indian doshaâ€”made from fermented rice and black gram. Teff is tiny-far smaller than a poppy seed and is sometimes roasted prior to cooking, which accentuates its brown sugar-like flavor. It's notably high in iron and calcium and highly digestible.