Pairs well with Lentil Flatbread
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Lentil Flatbread
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A super simple, protein-rich, gluten-free, and oil-free lentil flatbread recipe that serves as a versatile base for wraps, dips, soups, or even as a mini pizza crust. Inspired by global cuisines and particularly Indian dosa, this flatbread is a nutritious alternative to traditional bread.
00:12:00 total
Serves 7
easy
Flatbread / Pizza Course
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Ingredients
- red lentils - 1 cup (soaked overnight and drained)
- water - 1 cup
- salt - to taste (optional)
- garlic powder - to taste (optional)
- paprika - to taste (optional)
- herbs - to taste (optional, fresh)
Instructions
- Prepare Lentils: Soak 1 cup of red lentils overnight. After soaking, rinse and drain well.
- Blend Ingredients: Place the soaked lentils in a blender with 1 cup of fresh water. Blend until you achieve a smooth, pourable batter. Optionally, add salt, garlic powder, paprika, and fresh herbs to taste.
- Cooking Option 1: Pan-Cooked: Ladle the batter into a lightly oiled non-stick pan. Cook for about 3 minutes on each side until done.
- Cooking Option 2: Baked: Spread the batter onto a lined baking tray with a silicone mat for a smoother finish. Bake at 220°C (428°F) for 6 minutes. Allow to cool before gently peeling off.
- Storage Tip: If making multiple flatbreads for storage, place baking paper between each layer to prevent sticking.
