Red Lentil Flatbreads

These easy vegan and gluten free flatbreads are made out red lentils. Great to accompany your favourite curry.

Prep Time: 5

Cook Time: 15

Soaking Time: 1

Total Time: 1 15

Servings: flatbreads

Ingredients

1 cup (180 g) red lentils
1 ½ cups (360 ml) water
1 tsp (1 tsp) curry powder
¼ tsp (¼ tsp) salt

Instructions

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.

Notes

Best eaten fresh, but you can easily heat them up in a pan or toaster again to freshen them up again.

Variations

Once you've made the basic recipe, you can change up the flavour. Here's some ideas: skip the curry powder and use garlic powder/garam masala instead, add some fresh coriander, spring onions or chilli into the batter, brush with garlic oil and nigella seeds after cooking.

Nutrition

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