Sorghum Flat Bread Crackers

Mix together 1 cup of sorghum flour, 1 teaspoon of salt, and 1 teaspoon of baking powder until there are no lumps.

Add 1 egg and 2 tablespoons of olive oil to the dry ingredients and mix well.

Gradually add about 3/4 cup of water to the mixture, stirring until the consistency is thinner than pancake batter but thicker than crepe batter.

Pour the batter onto a cookie sheet lined with parchment paper in two sections.

Sprinkle toppings on the batter, such as white and black sesame seeds, being cautious with salt if using salted toppings.

Bake in a preheated oven at 350 degrees Fahrenheit for 20 minutes.

Remove the flatbreads from the oven, flip them over, and check their doneness; they should be soft but not too soft to flip.

Reduce the oven temperature to 250 degrees Fahrenheit and return the flatbreads to the oven for a slow bake until they are completely dry and snap apart.

Equipment Needed

Spice Level:

Dietary

Allergens