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Mufo (round flatbread with sorghum and clabber): recipe illustration
Pasta & rice

Mufo (round flatbread with sorghum and clabber)

A thick, round flatbread made from sorghum flour and clabbered milk, slightly tangy and soft. It goes with meals or is spread with butter at breakfast.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

470 kcal per serving

Protein
15.7 g
Carbohydrates
70.9 g
of which sugars
4.7 g
Fat
12.4 g
Fiber
3.5 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 and salt.
  2. Add the clabbered milk and melted butter, then gradually work in the lukewarm water until you have a soft, non-sticky dough.
  3. Knead for 5 minutes, then cover and let rest for 30 minutes.
  4. Divide the dough into 8 balls and flatten them by hand into discs about 1 cm thick.
  5. Heat a thick pan over medium heat, without any fat.
  6. Cook each flatbread for 4 to 5 minutes per side, until golden in spots and cooked through.
  7. Spread with butter or serve warm with a saucy dish.

Variations and tips

Using what's available. Replace part of the sorghum with whole wheat flour for a softer texture.

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Original Ecomely recipe.