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
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