It can be used to grind into sorghum flour to make flatbreads. If you’ve had the fermented African bread, injera, in an Ethiopian restaurant, you’ve eaten sorghum, or also if you’ve been in an Indian restaurant and eaten roti or chapatti, both unfermented breads can be made with it.

Sorghum is a whole grain naturally high in fibre, iron and protein and loaded with antioxidants and is rich in vitamin B.

Ingredients-split Sorgham (100%).