Easy gluten free sorghum flatbread recipe


I would consider this sorghum flatbread to be a whole-wheat pita replacement. It is similar in taste, although not quite as “bready” as a pita would be. It goes great as a dip for soups, yet is hearty enough to stand alone as a side item.

This flatbread is best baked in a cast iron skillet so it can be transferred directly from stovetop to oven. I like an “omelet-size” skillet as it makes flatbread of the perfect size.

Sorghum flatbread
Just the thing to have with soups

Gluten free sorghum flatbread recipe




  • 120 grams sorghum flour
  • 240 mL water
  • 5 grams chopped onion
  • 5 grams diced garlic
  • 4 grams cumin
  • 2 grams salt
  • 5 mL olive oil, plus more for dipping if desired
  • Oil for skillet


Preheat oven to 475 degrees F. Also, begin preheating your skillet on the stovetop after greasing the pan. Be liberal in greasing the pan to ease removal of the flatbread once it is baked.

Sift together all dry ingredients into a small bowl. Add water and olive oil, then mix thoroughly.

Once the skillet is ready, pour the batter into the skillet. Cook on the stove for five minutes (until edges are firm).

Transfer skillet into hot oven for 20 minutes, or until baked.

Remove from skillet by sliding a knife under the edge of the flatbread, plate, and serve with a side of olive oil.

Serves: 12 to 16 pieces, depending on how it is cut.