Sorghum flatbread, gluten-free sorghum pancakes

Directions

1. Bring the salted water to a boil in a pot. Sorghum flour does not contain gluten, so boiling the water is essential. ⏱ ≈ 10 min
2. Turn off the heat, add the flour, and mix thoroughly with a spoon and water. ≈ 4 min
3. Turn off the heat, cover, and let it rest for 5 minutes so that the flour can steam and become soft. ⏱ 5 min
4. Once the mixture has cooled slightly, transfer it to a plate or cutting board. Knead it by hand, while it’s still warm, pressing firmly for several minutes to achieve a smooth dough. If it’s dry, moisten it with a little warm water. ⏱ ≈ 20 min
5. Divide the dough into medium-sized balls. ≈ 10 min
6. Sprinkle the board with a little sorghum flour. Gently flatten each ball with a rolling pin, applying very light pressure. (Traditionally, this is done with the palm of the hand.) The edges may crack, and that’s normal. ≈ 10 min
7. Heat a cast iron pan very hot. ⏱ ≈ 10 min
8. Gently place the roast on the baking sheet, then wipe the top with a damp cotton cloth. ≈ 3 min
9. Once the water has evaporated from the top, flip it over and cook it over medium heat, pressing down with a cloth, until both sides are nicely browned. ⏱ ≈ 10 min