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Sorghum Flatbread Recipe

Indian · Bread · 25 min total

A soft, slightly nutty flatbread made from sorghum flour, perfect for gluten-free diets. This simple recipe yields a versatile bread that pairs well with curries, stews, or as a wrap.

Ingredients

• 1 cup sorghum flour
• 1/2 cup tapioca starch
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 3/4 cup warm water
• 2 tablespoons olive oil, plus more for cooking

Instructions

1. In a large bowl, whisk together sorghum flour, tapioca starch, salt, and xanthan gum.
2. Add warm water and 2 tablespoons olive oil. Mix with a fork until a dough forms, then knead gently in the bowl for 1-2 minutes until smooth. The dough should be soft and slightly sticky.
3. Divide dough into 4 equal portions and shape each into a ball. Place on a lightly floured surface (use sorghum flour) and cover with a damp cloth. Let rest for 10 minutes.
4. Preheat a cast iron skillet or non-stick pan over medium-high heat. Lightly oil the pan.
5. Roll one dough ball into a thin circle about 8 inches in diameter, using sorghum flour to prevent sticking.
6. Carefully transfer the flatbread to the hot pan. Cook for 1-2 minutes until bubbles form and the bottom is golden brown. Flip and cook the other side for 1-2 minutes.
7. Repeat with remaining dough balls. Serve warm.

Tips

• For softer flatbreads, stack them and cover with a clean kitchen towel after cooking.
• These flatbreads are best eaten fresh but can be reheated in a dry pan or microwave.
• Substitute tapioca starch with arrowroot or potato starch if needed.

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