Gurassa bil-dibs (sorghum flatbread with date syrup)

Instructions

1. In a bowl, mix the sorghum flour and salt, then gradually pour in the lukewarm water while whisking to get a smooth, liquid batter, a little runnier than pancake batter.
2. Let the batter rest for 15 minutes so the flour hydrates and the texture becomes even.
3. Heat a nonstick pan over medium heat and pour in a small ladleful of batter, spreading it quickly to form a thin disc.
4. Cook for 2 to 3 minutes without flipping, until the top is dry and the edges begin to lift slightly.
5. Remove the flatbread and place it on a tea towel. Continue with the rest of the batter.
6. Spread each warm flatbread with melted butter, fold it in half, then drizzle with dibs and sprinkle with sesame if you like.