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Gluten-Free Flatbread with Sorghum and Green Plantain

gluten free flatbread

Who doesn’t love a gluten-free flatbread that is easy to make, nutritious, and looks and tastes like normal bread? This version of gluten-free flatbread is made with green plantain, sorghum flour, and extra virgin olive oil. Add fenugreek for extra flavor.

While flatbread or pita bread can take many shapes and forms, a gluten-free flatbread has usually a hard element to it. It can be difficult to roll out, or it can get hard if not eaten immediately. It might have a weird texture or unusual taste.

But this flatbread made with green plantains and sorghum is easy to make and roll out, easy to cook, and stays soft and pliable even after one day on the counter. But I don’t promise you it will last that long, because it is also delicious.

What is a plantain?

But firstly, what are plantains? As you would expect, they are a member of the banana family, but a little bigger in size. They are technically a fruit, but they are prepared like a vegetable in many cuisines around the world. They are a major food staple in Africa, Latin America and some parts of Asia, in general in tropical areas, where they grow natively. Plantains are in fact the 10th most important food staple in the world. 

Nutritionally, cooked plantains contain vitamin A, vitamin C, potassium, vitamin B6, magnesium and iron. They are mainly a carbohydrate but with lots of fiber and resistant starch benefits (good for feeding your good gut bacteria). 

For more information on green plantains, like where to find them and how to peel them, check out this post: How to Make Tostones (Double-Fried Green Plantain Slices).

Plantains help make this dough soft and stretchy, in the absence of gluten.

Sorghum flour

Sorghum flour is obtained from ground whole grain sorghum, also called jowar flour. Have you ever heard of jowar roti? Is a type of flatbread made in India that requires quite some skills, made with only hot water, sorghum flour, and salt. While I’m still perfecting the technique to make jowar roti, using the green plantain and olive oil makes working with sorghum flour a little easier.

Sorghum flour is also very popular for lectin-free, gluten-free baking, especially for making sourdough starter and bread. Sorghum flour can be a little dry and doesn’t come together as dough without a binder like the plantains. Hot water is really helpful too, that’s why I require to use the hot water from boiling the plantains. Jowar roti is also made by adding the flour to hot water.

With a mild and slightly sweet and nutty taste, sorghum flour reminds me of graham and spelt flour, and I use it, in combination with a few other lectin-free flours, to make Lectin-Free ‘Graham’ Crackers / Digestive Biscuits.

For more information on gluten-free and lectin-free flours, check this post: Quick Guide to Gluten-Free, Lectin-Free Flours.

Fenugreek powder

But what is fenugreek powder? Fenugreek is a spice used mostly in the Indian subcontinent cuisine, where is called methi. In fact, a very popular type of flatbread is made with fenugreek leaves. While fenugreek leaves are not easy to find in Romania, where I am as I write this, fenugreek powder will give a similar flavor. Fenugreek powder is also popular as a supplement and superfood spice.

Ingredients you need for this gluten-free flatbread

This is the ingredient list:

  • green plantain
  • sorghum flour
  • tapioca flour
  • extra virgin olive oil
  • fenugreek (optional, you can also use other flavors or spices)
  • salt
  • baking powder
  • water

The tools you need to make this gluten-free flatbread are:

  • blender
  • parchment paper
  • mixing bowl
  • spatula
  • cast iron skillet or griddle
  • rolling pin

How to make this gluten-free flatbread with sorghum and green plantains

While the process might seem complicated when explained, it’s actually pretty easy. I just wanted to give you all the details in case you are making this type of bread for the first time. If you’ve made my easy cassava tortillas before, the rolling out and cooking process for this flatbread is similar.

The steps to make this gluten-free flatbread:

  1. Peel and boil the green plantains
  2. Blend the wet ingredients, salt and fenugreek: plantains, hot water from boiling them, olive oil
  3. Mix the baking powder with the sorghum flour
  4. Transfer the creamy batter obtained in a bowl and start adding the sorghum flour, then the tapioca flour.
  5. When doughy enough, start kneading with your hands.
  6. Divide the dough into 8 equal parts, form small balls and dust them with sorghum flour
  7. Take each ball, dust the surface (parchment paper) with sorghum flour, dust the top too and start rolling out the dough. You don’t need parchment paper on top, from my experience it won’t stick.
  8. Transfer it to the hot skillet.
  9. While the flatbread cooks on the first side, roll out the next one.
  10. Cook, flipping from one side to another. It will puff up in some places and form blisters. By gently pressing on the surface with a spatula you might help them to puff up more.

I hope you love this gluten-free flatbread made with sorghum flour and green plantain. It’s not only gluten-free but also:

  • lectin-free
  • dairy-free
  • vegan
  • delicious

Plus, compared to other gluten-free flatbreads it stays soft, so you don’t need to rush and eat it immediately. The taste is similar to that of a whole wheat flatbread.

It’s a perfect addition to any Mediterranean-style meal, or with curries and stews. Check out THIS VIDEO on my Instagram to see the texture of this flatbread.

For another gluten-free flatbread style bread option, check out our Easy Cassava Tortilla Recipe or the Green Cassava Tortillas. And for another bread recipe with sorghum flour try my Sorghum Morning Bread Buns.

Gluten-Free Flatbread with Sorghum and Green Plantain

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By Claudia Curici Serves: 8
Prep Time: 20 minutes Cooking Time: 45 minutes

Who doesn’t love a gluten-free flatbread that is easy to make, nutritious, and looks and tastes like normal bread? This version of gluten-free flatbread is made with green plantain, sorghum flour, and extra virgin olive oil. Add fenugreek for extra flavor.


  • 1 green plantain, peeled, boiled for 20 mins
  • 1/4 cup boiling water from plantain
  • 20 ml extra virgin olive oil (about 1/8 cup)
  • 1 teaspoon salt
  • 1 tablespoon fenugreek powder
  • 1/2 cup sorghum flour plus more for rolling out
  • 1/2 teaspoon baking powder
  • 2 tablespoons tapioca flour



Boil water in a pot with 1/2 teaspoon salt. Peel the green plantain, cut it into 4 pieces, throw it into the boiling water and boil for 20 minutes, or until fork-tender. If any dark spots on the banana, clean them with a knife.


Add the boiled plantain to a blender with 1/4 cup of the hot, boiling water (it's important for the water to be hot), 20 ml extra virgin olive oil (about 1/4 cup), salt and fenugreek powder. Blend until smooth. You will get a creamy, sticky consistency.


Mix the sorghum flour with the baking powder.


Add the batter to a mixing bowl, add the sorghum flour in stages and mix with a spatula. When it gets doughy enough, start kneading with your hands. Add all the sorghum flour and then the tapioca and knead. The dough will be pretty moist, but it will hold together well. You will use more flour for kneading and dusting anyway.


Make a big ball out of the dough and split it into 8 equal pieces. Dust everything with sorghum flour.


Heat a nonstick cast iron skillet or a griddle. It's important to be hot when you add the flatbread to it.


Take one of the balls, dust your hands and a parchment paper with sorghum flour, gently flatten the dough into a round, with your hands, dust with a little bit of sorghum flour, and then roll out with a rolling pin, as thin as you can (they are about 7 inches).


Transfer the first flat bread to the hot pan, by flipping it with the help of the parchment sheet.


Let cook on the first side for about 2 minutes, then flip with a spatula, let cook for 1 or 2 minutes, then flip again. You will flip it several times, and the total time for each flatbread will be about 6 minutes. While cooking, press with the spatula on the surface of the flatbread, it will help to bubble up. While one is cooking you can roll out the next one.


When the flatbread is done, transfer it to a plate and cover it with a towel.


Serve warm or cold. Store in a closed container or in a bag, on the counter or in the refrigerator, or freeze and rewarm in the oven or on the stove.


Like with anything gluten-free, but especially bread, you might need a little bit of practice if you are trying something like this for the first time. For everyone will be a little different as the heat source, the skillet, slight differences in measurements can make a difference. But once you figure out how it works, it becomes very easy to make them.

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  • Reply
    Deepa Maria
    May 25, 2021 at 5:30 pm

    Would green bananas work instead of plantain? We can’t get green ones up here

    • Reply
      May 26, 2021 at 1:46 am

      I don’t think so. You need that gluey texture of plantains for this to work well.

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