After harvest, teff is threshed by cattle and then winnowed by hand to separate the tiny seeds from the chaff. The seeds, which can be white, dark brown, or red, are then ground into flour, which is used to bake the spongy sourdough flatbread enjera that is the foundation of Ethiopian cuisine. High in fiber, iron, and amino acids, as well as gluten free, teff has been dubbed a “superfood” by health food advocates.
