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gluten free flatbread

Gluten-Free Flatbread with Sorghum and Green Plantain

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Description

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.

Ingredients

  • 1 green plantain, peeled, boiled for 20 mins
  • 1/4 cup boiling water from the plantain boiling water
  • 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

Instructions

  1. 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. 
  2. 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 1/8 cup), salt and fenugreek powder. Blend until smooth. You will get a creamy, sticky consistency. 
  3. Mix the sorghum flour with the baking powder.
  4. 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. 
  5. Make a big ball out of the dough and split it into 8 equal pieces. Dust everything with sorghum flour. 
  6. Heat a nonstick cast iron skillet or a griddle. It’s important to be hot when you add the flatbread to it. 
  7. 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 in diameter).
  8. Transfer the first flat bread to the hot pan, by flipping it with the help of the parchment sheet.  
  9. 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. 
  10. When the flatbread is done, transfer it to a plate and cover it with a towel. 
  11. 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. 

Notes

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. 

Find it online: https://creativeinmykitchen.com/gluten-free-flatbread-with-sorghum-and-green-plantain/