1. Mix the sorghum flour with water to form a thin batter.

2. Cover loosely and leave at room temperature to ferment for 24–48 hours until lightly sour.

3. Stir in salt if using.

4. Heat a flat griddle or pan over medium heat.

5. Pour a ladle of batter onto the surface and spread thinly.

6. Cook until set and just dry on the surface; do not brown.

7. Remove and keep covered while cooking remaining batter.

Serve warm or at room temperature with stews and vegetables. Used to scoop and carry food.