Cumin & Sesame Seed Sorghum Chips By Chef Ska Hoteane
Ingredients:
- 1 cup superfine sorghum flour + 1/ 4 cup for dusting
- ½ tsp cumin seeds
- 1 tsp white sesame seeds
- Salt & freshly ground black pepper, to taste
- 1 TBSP olive oil
- Warm water, for mixing
Method:
In a bowl, mix together the sorghum flour, cumin seeds, sesame seeds, salt, and black pepper.
Add the olive oil and gently mix it through with your fingertips. Slowly pour in warm water, a little at a time, kneading until the dough comes together-soft, smooth, and easy to handle
Pinch off portions of dough and roll them into balls.
Dust a clean surface with sorghum flour.
Roll out each ball into a thin sheet and cut into rustic shapes-triangles, circles, strips, or whatever feels right.
Air fry or lay them on a baking tray and bake at 180°C for around 12 - 15 minutes, turning halfway, until they turn golden and crisp. Time will depend on how thin you rolled the dough.
Leave to cool completely before storing in an airtight container -if they last that long!
