Teff is a naturally gluten free seed used widely in African cookery. Similar to quinoa and amaranth it is high in plant based protein and fibre making it a fabulous alternative flour to use. Leaving the batter to sit for a couple of days allows the development of a deliciously vinegary tang, similar to a dark German or Polish black rye bread. You can easily make a batch, portion off a serving for one day and leave the rest on the counter for the next day. Alternatively you can cook them up in one go, wrap them in baking parchment and keep them in the fridge for a couple of days.