Sorghum Flatbread

Flatbread? Bread? BREAD?

There are some foods which are just more authentic when eaten with bread.

Did I just say that? Having struck against emulation of neolithic foods as part of a paleo or paleo+ diet where bread can simply be ignored and new, more interesting and more nutritious food made, why advocate these flatbreads?

Bread is a filler. We don't want to fill up on incomplete and nutritionally poor filler! Might as well eat the dry wall?

Bread is also a simple means of communing food to the mouth. Yes, a fork will do that, and yes, lettuce wraps perform such a task perfectly, but there are a very small number of instances where you might find that authenticity is fun:
  • Curry? Scooping up delicious spicy portions of curry with chappati?
  • Baked Tortilla? Warming chilli con carne wrapped in tortilla and baked in a cheese sauce?
  • Swedish wraps? Hotdog, mashed potato and lettuce wraps contained in a wrap?
Interested? Okay, here's how I make these flatbreads ...

Sorghum is actually a pseudo-grain, so not a grain at all, and the flour is not at all glutenous, so you're not going to get the same texture as wheat flour dough. It will form a firm texture. Sorghum flour is used extensively on the Indian sub-continent where it is known as Juwar Flour.

Take a half cup of sorghum flour and add in a tablespoon or so of yoghurt, soured cream or milk. Mix it together. Need more? Add more!

You're looking for a firm, but incorporated texture.

Take a golf ball sized ball (that half cup will make two) and gently flatten it. Roll it out with a rolling pin, bottle, or whatever you have to hand ... turn, roll, push the edges back in, roll, turn, tuck, roll, turn.

At about a couple of millimetres thick, take a large fish slice and scrape it off the board or work surface and pop it into a hot frying pan, turning it after a few minutes and slinging back out onto the board once cooked.

Done like an Indian might, take a length of cotton and draw it under the flatbread to remove it from the board then carefully inverting the board so that the flatbread can be caught in the hand and dropped onto a skillet.

Cooked, these flatbreads take on a structural quality which will not fall apart when folded or wrapped.