Preparation

Sorghum doesn't get the attention it deserves. While quinoa and farro bask in the spotlight, this humble grain has been sustaining civilizations for thousands of years, particularly across Africa and Asia. Ground into flour, it creates flatbreads with a subtle sweetness and satisfying chew.

These breakfast breads are vehicles for a magnificent collision: tangy whipped feta softened with cream, and date syrup that tastes like liquid sunshine. It's a combination that works equally well for a lazy weekend morning or a hurried weekday when you need something more interesting than toast.

Preparation

1. In a large bowl, whisk together the sorghum flour, tapioca starch, baking powder, and salt.
2. Add the warm water and 2 tablespoons olive oil, stirring until a smooth batter forms. Let rest for 10 minutes.
3. Meanwhile, make the whipped feta: In a food processor, combine the feta, heavy cream, and lemon juice. Blend until completely smooth and fluffy, about 2 minutes. Set aside.
4. Heat a large non-stick skillet or griddle over medium heat and brush lightly with olive oil.
5. Pour 1/3 cup of batter onto the hot surface and spread gently into a 6-inch circle. Cook for 2-3 minutes until bubbles form and the bottom is golden, then flip and cook another 2 minutes.
6. Repeat with remaining batter, keeping finished flatbreads warm under a kitchen towel.
7. To serve, spread each flatbread generously with whipped feta, drizzle with date syrup, and finish with fresh thyme leaves, flaky salt, and cracked pepper.

These are best eaten warm, but the flatbreads can be made ahead and reheated gently in a dry pan.