Sorghum is an ancient grain that has been a staple in many parts of Asia and Africa for centuries. This recipe of a sorghum flatbread is perfect for those who are looking for a gluten-free option or for those who want to incorporate more healthy and nutritious ingredients into their diet. It’s inspired by a traditional Jowar Roti, which is consumed in the South of India, but I modified this recipe to make it more simple, and to make this flatbread perfectly soft.
If you’re looking for a bread alternative, then you should definitely try this recipe. Sorghum flour is packed with nutrients, and it makes a perfect base for flatbread. Flaxseeds are also a great addition because they are rich in fiber, healthy fats, and other essential nutrients. Flaxseeds acts as a great binding agent but you can also use tapioca flour, chickpea flour and chia seeds as an alternative.
The biggest challenge in working with gluten free flours such as sorghum is that they are difficult to knead and very hard to roll into perfect round shapes. Gluten is a protein naturally found in some grains like wheat, barley, and rye. It acts like a binder, holding food together and adding a “stretchy” quality. Sorghum is gluten free so I am going to show you one of the ways in which you can make it work .
Sorghum Bread with Flaxseeds (Gluten-Free)
Cuisine: IndonesianDifficulty: Easy4
servings15
minutes10
minutes435
kcalEasy and SUPER soft 2 ingredient, gluten-free flatbread with sorghum flour and flaxseeds
Ingredients
1 cup of Sorghum flour
1/2 cup of flaxseeds 1 cup of water
1 cup of water
Directions
- Grind the flaxseeds into a fine powder with the help of a blender. The finer the better
- Boil 1 cup of water. Cover the pot with a lid so that you do not lose a lot of water in vapours. When the water has just reached the boiling point add the flours to it. If you boil the water too much , when you see the bubbles burst, teh flour will form big lumps. So add flour just when you see the water has reached its boiling point.
- Take a spatula and mix it nicely. You can turn off the flame now. Use a wooden spatula , this way you will not damage the surface of the pot. Mix everything nicely and then cover the pot with a lid and leave it alone for 10 mins. After about 10 mins uncover the lid and allow this mix to cool down.
- Place the dough in a mixing bowl ,take about a teaspoon of oil in your hand and begin to knead the dough. If the dough is still warm and it burns your hands when you touch it , allow it to cool for some more time. If you are doing this in a kitchen aid or a dough maker, then add a teaspoon of oil to the dough during the kneading process. Cover the dough and let it rest for 20 minutes.
- Once the dough has settled, take a chunk of it and roll it into a cylinder shape. Cut equal parts of the dough, which will roughly be the size of a peach. Flatten the dough balls into circles and place them on a flat surface. Heat a pan on medium heat and gently roll out the dough circles using a rolling pin.
- Cook each flatbread for about a minute on each side, adding ghee or coconut oil at the end to keep them fresh and aid in digestion.
Recipe Video
