Teff is a grain that has remained a staple in the Ethiopian diet for thousands of years, serving as the key ingredient in a sour flatbread called “injera.” Now, Hebrew University (HU) researchers are bringing this protein-rich, gluten-free grain to Israel.

Full of amino acids, minerals, fiber, and protein, teff can grow in far-from-optimal conditions and regions that suffer from drought, reported the Israeli innovation website NoCamels.

Image source - Yossi Zamir/Flash90