The batter can be based on sorghum, millet or any other cereal and it may or may not be fermented. Unfermented breads include roti and tortillas. Roti and chapatti made from sorghum or millets are common foods in India, Bangladesh, Pakistan and Arab countries. Tortillas, which are prepared in Mexico and Central America, are similar to roti except that the grain is lime-cooked and wet milled. Sometimes tortillas are made by mixing sorghum and corn.
White sorghum is the preferred sorghum for making tortillas.
Sorghum can be dehulled to reduce the off-white colour of the product. Sorghum kernels with thick white pericarp and yellow endosperm from plants with tan colour and straw-coloured glumes have excellent potential for the manufacture of tortillas. Brown et al., 1988. Teff is the preferred cereal for injera preparation. However, sorghum and teff can be mixed, and sorghum alone is also often used.