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 dosha—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.