Lentil Flatbread Recipe

Red lentils: These are the main ingredient and provide the base for the flatbread. They need to be soaked for 2 hours before use.

Water: Used to blend the lentils into a smooth batter.

Salt: Enhances the flavor of the flatbread.

Cumin seeds: Optional, but they add a nice aromatic flavor to the flatbread.

When blending the lentils and water, ensure the mixture is completely smooth to achieve a better texture for your flatbread. If the batter is too thick, you can add a little more water, one tablespoon at a time, until you reach the desired consistency. For an added layer of flavor, toast the cumin seeds in a dry pan for a minute before adding them to the batter. This will enhance their aroma and give your flatbread a more robust taste.

• red lentils - Substitute with green lentils: Green lentils have a similar texture and can be used in place of red lentils, though they may have a slightly earthier flavor.

• red lentils - Substitute with yellow split peas: Yellow split peas have a comparable consistency and mild flavor, making them a good alternative to red lentils.

• water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the flatbread, enhancing its taste profile.

• salt - Substitute with soy sauce: Soy sauce can provide a salty flavor along with a bit of umami, adding depth to the flatbread.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar aromatic quality and can be used to replace cumin seeds, offering a slightly different but complementary flavor.

• cumin seeds - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can serve as a good alternative to cumin seeds.

• Allow the lentil flatbreads to cool completely at room temperature before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, place the cooled flatbreads in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3-4 days.
• To freeze, layer parchment paper between each flatbread to prevent them from sticking together. Place the layered flatbreads in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. The flatbreads can be frozen for up to 2 months.
• When ready to use, thaw the flatbreads in the refrigerator overnight or at room temperature for a few hours.
• Reheat the flatbreads in a non-stick pan over medium heat for 1-2 minutes on each side, or until warmed through. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes.
• For a quick reheat, use a microwave. Place a damp paper towel over the flatbread and microwave on high for 20-30 seconds. This helps retain moisture and prevents drying out.
• Enjoy your lentil flatbreads with your favorite vegetable dips, meat curries, or as a base for fruit toppings and desserts.

• Preheat your oven to 350°F (175°C). Place the lentil flatbread on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through.

• Heat a non-stick pan over medium heat. Place the flatbread in the pan and cover with a lid. Heat for 2-3 minutes on each side until it’s warm and slightly crispy.

• For a quick microwave method, place the flatbread on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on high for 30-45 seconds, checking to ensure it doesn’t become too dry.

• If you have a toaster oven, set it to 350°F (175°C). Place the flatbread directly on the rack and heat for about 5-7 minutes until it’s warm and slightly crispy.

• For a steam reheat, place a steaming basket over a pot of boiling water. Place the flatbread in the basket, cover, and steam for about 2-3 minutes. This method keeps the flatbread moist and soft.

• Blender: Used to blend the soaked lentils, water, and salt into a smooth batter.

• Non-stick pan: Essential for cooking the flatbreads without them sticking to the surface.

• Ladle: Helps in pouring the batter onto the pan and spreading it into a thin circle.

• Spatula: Useful for flipping the flatbreads to ensure they cook evenly on both sides.

• Measuring cup: Ensures accurate measurement of lentils and water for the batter.

• Mixing bowl: Used to soak the lentils before blending.

• Strainer: Needed to drain the soaked lentils before blending.

Soak in advance: Soak the red lentils the night before to save time on the day of cooking.

Batch blending: Blend a larger quantity of lentils and water at once to have extra batter ready for future use.

Preheat the pan: Ensure the non-stick pan is preheated before adding the batter to speed up cooking.

Use a ladle: Using a ladle helps in pouring the right amount of batter quickly and evenly.

Cook multiple at once: If you have a large pan or griddle, cook multiple flatbreads simultaneously to save time.