These simple lentil flatbreads have just four ingredients. Made out of split red lentils, they’re gluten free, vegan and couldn’t be easier to make!
We’re kinda low on flour right now, so we had a play round in the kitchen to see if we could come up with some tasty flourless flatbreads.
And we’re so pleased with the result – we’ll for sure keep on making these even when we do have flour again!
We think you’ll love how easy these red lentil flatbreads are to make:
- They’re gluten free and vegan
- They’re protein rich
- And there’s no flour, no yeast and no baking powder needed!
There’s just four ingredients:
- Red lentils
- Curry powder
- And salt
The curry powder and salt are optional, but they make things just a bit more yummy!
The process is simple: just mix all the ingredients together, leave to rest for one hour, then blend together into a thick batter. Then cook them in a pan on both sides. It’s that simple!
What’s the texture like?
The texture of these red lentil flatbreads is a bit like a firm pancake crossed with a naan bread. They’ve got a slightly crispy crust when they are fresh.
The most important thing when making these flatbreads is to blend well, so the lentils are well broken down. If your blender is not so powerful and doesn’t puree the lentils the first time you blend, then let the batter soak for another 15 mins, and blend again.
The resulting batter should be relatively smooth and thick enough to hold it’s shape, but still fluid.
These flatbreads are best eaten when they’re freshly made, but you can also heat them up again in a pan or a toaster.
We like to eat them with some mango chutney and a yummy vegan curry. Especially our Apple Curry!
More tasty lentil recipes
We really love red lentils, we eat this Red Lentil Dal almost every week, and we even served it at our wedding!
We also love this satisfying one-pot Potato and Lentil Dahl with Spinach. It’s got a secret ingredient you might not expect!
Hope you enjoy these flatbreads!
Sophie & Paul
Red Lentil Flatbreads
- 1 cup (180 g) red lentils
- 1 1/2 cups (360 ml) water
- 1 tsp curry powder
- 1/4 tsp salt
- Mix all the ingredients in a bowl or directly in your blender
- Leave to soak for 1 hour
- Blend the mixture (don't drain it) until you have a thick batter. The batter should be like very thick pancake batter and relatively smooth (a bit grainy is normal). If your blender isn't very powerful and the lentils are not well blended, then rest for another 15 minutes and blend again.
- Heat up a non stick frying pan or seasoned cast iron skillet with a small amount of oil in
- For each flatbread, spoon 2 or 3 tablespoons of batter into your pan. Cook on medium high heat for 1-2 minutes until the surface has some bubbles. Then flip with a spatula, and cook for 1-2 minutes more until lightly brown on the underside and cooked all the way through.
- Continue until you've cooked all your flatbreads. You can keep the flatbreads warm by stacking them on a plate and covering with a tea towel.