This bread was made with sorghum and wheat flours, from a recipe in the wonderful travelogue/cookbook, "Flatbreads and Flavors" by Naomi Duguid and Jeffrey Alford. (Sorghum flour is also very good in pancakes.) Because sorghum flour has no gluten, the resulting bread is a flatbread.
This is very easy bread to shape. The dough is divided into two, then flattened with a rolling pin into a rectangle. The rectangle is rolled up like a jelly roll and cut into 8 equal pieces. These are arranged in a flower shape on a parchment papered pan and left to rise to double.
In no time at all, the flower shapes will rise and double, pushing into each other.
When baked, the bread has a lovely crust.
Inside, the crumb is soft yet slightly grainy and nutty tasting. It's wonderful with cheese, butter and/or lentil soup.
Closer view of the crumb
We finally found a store in Toronto that sells unbleached all-purpose flour (no additives, except the vitamins required by Canadian law) in 10kg bags. We got the sorghum flour (aka jowar) at one of our favourite Indian grocery stores. Sorghum flour is not only a wonderful addition to bread dough, but it is also very good in pancakes.
We were using a library copy of "Flatbreads and Flavors" by Naomi Duguid and Jeffrey Alford. We were so amazed by the book that we ordered our own copy. How thrilling it was that it arrived a week or so ago, on the day the library copy was due!