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Aradeib (sorghum flatbreads): recipe illustration
Pasta & rice

Aradeib (sorghum flatbreads)

Thick, soft pancakes made from fermented sorghum flour, cooked on one side only on a round griddle. They go with sauces and stews and are a staple of Sudanese breakfast and dinner.

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Ingredients

Ingredients

Optional extras

On the side

Nutrition facts

292 kcal per serving

Protein
10.5 g
Carbohydrates
50.8 g
of which sugars
1.1 g
Fat
4.2 g
Fiber
2.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the sorghum flour, salt and yeast.
  2. Gradually whisk in the lukewarm water to obtain a smooth, fluid batter, similar to a thick pancake batter.
  3. Cover and leave to ferment for 2 to 3 hours in a warm place, until the batter is bubbly and full of holes.
  4. Heat a non-stick pan or cast-iron griddle over medium heat and lightly oil it.
  5. Pour a ladleful of batter into the centre and spread it into a disc without turning it over.
  6. Cook for 2 to 3 minutes, until the top is dry and the edges lift away, without browning the underside.
  7. Remove the aradeib and stack them in a cloth to keep them soft. Serve warm.

Variations and tips

Softer texture. Replace one third of the sorghum flour with wheat flour for a softer texture that is easier to handle.

Using what you can find. Sorghum flour is sold in organic shops and African grocers; failing that, use fine cornmeal or a mix of buckwheat and wheat flour.

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Original Ecomely recipe.