Bring the water and the Massel "chicken" bouillon to a boil in a medium-sized pot. Whisk the liquid to make sure that the cube has completely dissolved then stir in the teff. Reduce the temperature to low, cover the pot, and simmer, stirring occasionally, for 15 minutes or until the liquid has absorbed.
Line a half sheet pan with foil or plastic wrap and pour the prepared teff into the pan. Spread into an even layer and allow to cool completely then cover and refrigerate for 8 hours or overnight.
The next day turn the chilled teff out onto a cutting board, the mixture will keep its form and you can then slice it in half lengthwise then into 18 even rectangles.
Preheat the oven to 450°F. Line a large sheet pan with parchment paper and brush the paper with olive oil. Evenly space the pieces out onto a baking sheet and brush the tops lightly with olive oil. bake in the preheated oven for 30-35 minutes flipping half way through.
