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4 Serves
147 Mins
6 g
47 g
4 g
In a large mixing bowl, combine the sorghum flour with water and a pinch of salt to create a thin, pourable batter.
Ingredients, vitamins, and health benefits
Salt
Water
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin B1
0 mg / 1.2 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgCalcium
16 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
54 mg / 1,250 mgPotassium
89 mg / 4,700 mgSodium
290 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Cover the bowl and allow the batter to ferment at room temperature for 1 to 2 hours until slightly bubbly.
Heat a flat griddle or saj over medium-high heat and lightly grease the surface.
Pour a small amount of batter onto the hot griddle and spread it thinly using a flat tool or spatula to form a large, thin circle.
Cook for about 1-2 minutes until the edges lift and the bread is set, then carefully remove it from the heat.
Sorghum Flour
Olive Oil
Vitamin C
0 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgCalcium
16 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
54 mg / 1,250 mgPotassium
89 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31
g5
g41
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TunisianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgAlcohol
0 g