What is Sorghum?
Likely originating in Africa, sorghum is a strong grass with kernels smaller than those of wheat. Sorghum has a wide range of uses, and sorghum meal lends itself well to dishes like porridges, flatbreads, or cakes.
Here Are a Few Reasons to Make Sorghum Your New Kitchen Staple:
An Insulin-Resistant Starch
Scientific studies have demonstrated various benefits of sorghum versus wheat flour, naming more consistent blood sugar levels and more stable energy. This functionality could make it a supportive ingredient for supporting healthy individuals managing glucose and insulin. It also delivers less calories than other grains, and brings gut-friendly prebiotics to the digestive tract.
Naturally Gluten-Free
Sorghum is a great flour alternative for those with Celiac disease, or for people who prefer not to eat gluten. Not only is it naturally gluten-free, it also brings a variety of essential vitamins and minerals and is high in protein – one cup contains more than 20 grams!
“The New Quinoa”
Like some other grains, sorghum doesn’t have an inedible outer hull. Because all of its layers are eaten, the majority of its nutrients are maintained. It’s also grown from traditional hybrid seeds, making it a non-GMO food.
Gluten-Free Flatbread with Sorghum & Flaxseed
This is a simple and quick recipe that results in a soft and slightly nutty flatbread that is as versatile as it is delicious. It starts with 2 main ingredients: ground flaxseed and Ahara Rasa Sorghum Meal (jowar).
First, bring water barely to a boil, add the sorghum and flaxseed right into the pot, and remove the pot from the heat. Mix the ingredients together with a wooden spoon. It should easily come together into one large ball of dough, then let the dough rest and cool for a few minutes.
Once the dough is cool, put about 1 tsp of ghee into your hands and knead it for about 3 minutes, then let it rest for another 20 minutes. After that, divide it into 8 equal parts, forming each section into a ball. Flatten the ball into a disk, and cook in a cast iron skillet or on a flat top for about 1 minute on each side.
That's it! Easy-peasy.
Check out the detailed Recipe Card Below!
Flatbread Four Ways
One of the most wonderful things about this recipe is its versatility. While there are a billion different ways to top and serve your fabulous flatbread, here are four of our favorites.
Greek Yogurt & Honey
A generous dollop of full-fat Greek yogurt, raw honey, and fresh berries.
Hummus & Olives
A thick spread of homemade or high-quality hummus with green and kalamata olives.
The Charcuterie Board
Slices of uncured salami with spicy seeded mustard and a side of kimchi.
Salsa & Green Onion
Fresh, lightly blended salsa with the brightness of green onion slivers.
If none of these get your tastebuds excited, try dipping in dahl, spreading with goat cheese, or making mini pizzas.
Got kiddos? Top with peanut butter and jelly or use as a hot dog “bun.”
The options are truly endless.
Happy Snacking!
Ahara Rasa