Sorghum and Sundried Tomato Flatbread

Sorghum and Sundried Tomato Flatbread

Let the warmth of the sorghum and saltiness of the sundried tomatoes tantalize your taste buds as you savour this simple yet exquisite flatbread.
Course: Lunch
Cuisine: Italian
Keyword: Flatbread, Garlic, olive oil, Sorghum, tomatoes
Servings: 0 serving

Tastes of sun and earth,
Ancient grains now reimagined,
Experience the joy.

Equipment

Oven
Baking Sheet

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sundried tomatoes
  • 1/4 teaspoon minced garlic
  • Pinch of sea salt and freshly ground black pepper
  • 1 cup sorghum grain

Instructions

  • Preheat your oven to 375 degrees Fahrenheit.
  • In a medium bowl, combine 2 tablespoons of olive oil, 1 tablespoon of sundried tomatoes, 1/4 teaspoon of minced garlic, and a pinch of salt and pepper
  • Lay out the Silhouette flatbread on a parchment paper lined baking sheet.
  • Spread the olive oil mixture over the surface of the flatbread.
  • Sprinkle one cup of sorghum over the flatbread.
  • Bake for 12-15 minutes, or until the edges of the flatbread have started to crisp and the sorghum is golden brown.
  • Once cooked, remove from the oven and let cool for 5 minutes.
  • Slice the flatbread into thin strips and serve warm.
  • Enjoy the simple yet exquisite flavors of nature.
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06/10/2024 10:45 am GMT

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