A delightful gluten-free Indian flatbread made with sorghum flour, perfect for any meal.
Heat the water in a pot and add the salt, stirring until dissolved.
Ensure the water is warm but not boiling to make mixing easier.
Gradually add the sorghum flour to the water, stirring continuously until a dough forms.
Stir quickly to avoid lumps and ensure a smooth dough.
Transfer the dough to a flat surface and knead it while it's still warm until smooth.
Kneading while warm makes the dough more pliable and easier to work with.
Divide the dough into equal portions and roll each into a ball.
Cover the dough balls with a damp cloth to prevent drying.
Roll each ball into a flat circle using a rolling pin, dusting with flour as needed.
Roll gently to avoid tearing the dough.
Cook each flatbread on a hot griddle until golden brown on both sides.
Press gently with a spatula to ensure even cooking.
Serve the flatbreads warm with your favorite accompaniments.
Serve immediately for the best texture and flavor.
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