Steps
1. Prepare "masa" by mixing lime solution and sorghum grain in 3:1 proportion and cooking for 3 to 10 minutes at the boiling point.
2. Steep for at least 4 hours.
3. Prepare balls from the "masa" and press them into circles of about 15 cm diameter and 0.5 cm thickness.
4. Cook the tortillas on a grill or a traditional clay "comale".
5. During cooking turn the tortilla once to brown it lightly on both sides.
6. Leave the cooked tortillas on the floor to cool a little, then keep them in a container lined with a cloth to cover.

Comments
Sorghum tortillas are off coloured compared to those made with white maize. A tortilla prepared from 1:1 mix of sorghum and maize is well accepted.

Source
Food and Agriculture Organization of the United Nations (1995), Sorghum and millets in human nutrition, ISBN 92-5-103381-1, Rome