Piece of Sorghum Bread Contained in Basket S. 283, from the Grave Goods of Child Mummy S. 278

Whisk sorghum flour with whole wheat flour, salt, coriander, and sesame seeds.

Stir in warm water, date syrup, and olive oil to form a soft, pat-able dough.

Rest the dough so the sorghum hydrates and the surface becomes less sticky.

Press into small flat loaves or basket-shaped rounds on a lined tray.

Bake until the edges toast and the centers are firm, then cool slightly before serving.