Sourdough Sorghum Flatbread

If you are eating grains, this is a good option. The fermentation process makes it easier to digest and sorghum tends to be less inflammatory. My son loves this bread! He toasts it and adds a heaping serving of olive oil!

Ingredients

2 cups sorghum flour

2 cups filtered water (no chlorine)

1 tbsp psyllium husk (to help with binding)

Oil for pan (avocado or animal-based)

Step 1

In a glass or metal bowl, add 1/2 cup flour and 1/2 cup water. Stir and cover with a plate or towel. Set bowl in a warm place (outside on a warm summer day) or in an oven with the oven light on (oven turned off) for 8 to 12 hours.

Step 2

Drain off liquid at the top of the bowl. Add 1/2 cup flour and 1/2 cup water. Stir and re-cover. Set bowl in a warm place for 8 to 12 hours. Repeat this step two more times. Throughout the process, watch for off-putting smells or discoloration, which could indicate that the dough has become contaminated and should be thrown out. Bubbling is expected and indicates the fermentation process is occuring.

Step 3

Drain any liquid at the top of the bowl. Add psyllium husk and stir gently.

Step 4

Oil a baking pan and spread dough evenly on the pan. Bake at 350 degrees for 20 mins. Flip and bake for another 10 mins or until toothpick comes out clean and bread is beginning to brown slightly. Time will vary depending on thickness of the dough.

Step 5

Cool and cut into squares. Enjoy warm with olive oil or butter for the best experience! Can be refrigerated for several days and re-heated in a toaster oven to soften.