Red lentil flatbreads

red lentil flatbreads
Share on facebook
Share on pinterest
Share on twitter

Red Lentil Flatbreads are made with only 2 ingredients. Red lentils and water. These lentil flatbreads are easy to make, gluten free, oil-free and protein-rich. 

Once cooked, the texture of the red lentil flatbreads are a like a chapati, While they are cooking, they look like American pancakes. They have a great strong texture, tear nicely and can be used as wraps or rotis.

Rinse the lentils several times. Then soak the lentils in fresh water in the ratio of 1 cup of lentil to 2 cups of water for at least 3 hours.

After the lentils have soaked place them and the water into a blender. Blend until completely smooth.

Let the batter sit for 5 mins to thicken.

Put a non stick frying pan on the heat to warm up. Very important it is non stick.

Use a ladle to pour the batter onto the pan

Tips

  • Use a non stick pan
  • This can take a bit of practise at pouring and spreading and turning. It the batter is too thick to swirl on the pan, add a tablespoon of water to the batter and mix.
  • Don’t try and use the ladle to spread the batter, this will just make a mess.
  • when checking the edges, be very gentle as again this can mush the flatbread.
  • Use the first one to practise

As soon as it hits the pan, swirl the pan around like making a pancake to spread the batter. It will look thicker than an English pancake, that’s correct.

Now put the pan back on the heat and cook for 2 – 3 minutes.

Now using a fish slice gently check the the edges of the batter to see if it lifts off the pan. If you do it too early, the edge will turn to mush, so wait a little longer.

Once the edges start to lift off, begin going around the edge lifting around the whole flatbread and continue slowly until the flatbread is loose.

Now turn over the flatbread and cook 2-3 mins on the other side, using the fish slice to push down any steam pockets.

I like to turn the flatbread one more time and check with the fish slice the flatbread has cooked all the way through.

Once cooked place on plate and continue to cook the rest of the batter into flatbreads.

serve immediately or store in an airtight container and keep in the fridge for up to 3 days.

The flatbreads are amazing when freshly made, but are great when used cold as a wrap.

red lentil flatbreads
Print Recipe
4.34 from 6 votes

Red lentil flatbreads

Red Lentil Flatbread are made with only 2 ingredients. Red lentils and water. This lentil flatbread is easy to make, gluten free, oil-free and protein-rich 
Prep Time10 mins
Cook Time15 mins
soak time3 hrs
Total Time3 hrs 25 mins
Course: bread
Cuisine: Indian
Servings: 8 flatbreads
Calories: 79kcal

Equipment

  • non stick frying pan
  • blender
  • ladle

Ingredients

  • 1 cups Red lentils
  • 2 cups water

Method

  • Once cooked the texture of these red lentil flatbreads are a like a chapati, While they are cooking, they look like American pancakes.
  • Rinse the lentils several times. Then soak the lentils in fresh water in the ratio of 1 cup of lentil to 2 cups of water for at least 3 hours.
  • After the lentils have soaked place them and the water into a blender. Blend until completely smooth.
  • Let the batter sit for 5 mins to thicken.
  • Put a non stick frying pan on the heat to warm up
  • use a ladle to pour the batter onto the pan
  • As soon as it hits the pan, swirl the pan around like making a pancake to spread the batter. It will be thicker than an English pancake.
  • Now put the pan back on the heat and cook for 2 – 3 minutes.
  • Now using a fish slice gently check the the edges of the batter to see if it lifts off the pan. If you do it too early, the edge will turn to mush, so wait a little longer.
  • Once the edges start to lift off, begin going around the edge lifting around the whole flatbread and continue slowly until the flatbread is loose.
  • Now turn over the flatbread and cook 2-3 mins on the other side, using the fish slice to push down any steam pockets.
  • I like to turn the flatbread one more time and check with the fish slice the flatbread has cooked all the way through.
  • Once cooked place on plate and continue to cook the rest of the batter into flatbreads.
  • serve immediately or store in an airtight container and keep in the fridge for up to 3 days.
  • The flatbreads are amazing when freshly made, but are great when used cold as a wrap

Notes

Tips
  • Use a non stick pan
  • This can take a bit of practise at pouring and spreading and turning. It the batter is too thick to swirl on the pan, add a tablespoon of water to the batter and mix.
  • Don’t try and use the ladle to spread the batter, this will just make a mess.
  • when checking the edges, be very gentle as again this can mush the flatbread.
  • Use the first one to practise

Nutrition

Calories: 79kcal | Carbohydrates: 14g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 215mg | Fiber: 7g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

Tried this recipe?Mention @thepbdad or tag #thepbdad!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top