Description
A suggested flourless skillet flatbread made with soaked split red lentils, water, and salt. Thin, tender, and best served warm.
Yield: Approximately 6 flatbreads, about 6 inches across
Soak: 6–8 hours in the refrigerator
Prep: 10–15 minutes, plus 10 minutes batter rest
Cook: Approximately 25–35 minutes in batches
Total: Approximately 7–9 hours, including soaking and resting
Ingredients
- 1 cup dry split red lentils
- ¾ cup fresh water, plus approximately 2–4 tablespoons as needed
- ½ teaspoon fine salt
Additional water is needed for soaking and rinsing. A very light film of cooking oil may be necessary for pan release.
Instructions
Instructions
- Sort and rinse lentils. Cover generously with cool water and refrigerate for 6–8 hours.
- Drain, rinse again, and let excess water run off. Discard soaking liquid.
- Blend soaked lentils, ¾ cup fresh water, and salt until very smooth. Scrape as needed. Add more water by the tablespoon only if necessary for blending and spreading.
- Rest batter 10 minutes, then stir and reassess thickness.
- Heat a nonstick skillet over medium to medium-low heat. Use a thin film of oil if needed.
- Cook a small test round, letting the first side set fully before flipping. Check that the center cooks through and adjust heat or batter thickness as needed.
- For each flatbread, spread approximately ¼–⅓ cup batter into a thin 6-inch round. Cook about 2–3 minutes on the first side and 1–2 minutes on the second, or longer as needed until fully set with no wet center.
- Stack cooked rounds under a clean towel and serve warm with modest fillings or dips.
Storage: Refrigerate within 2 hours and use within 3–4 days. Freeze separated rounds for up to 2 months for best quality.
Estimated nutrition: Approximately 105–125 calories and 7–9 grams protein per flatbread when making six, excluding oil and toppings.
Little tip: Let the first side finish setting before sliding in the spatula. Patience at the flip is often more helpful than adding ingredients to the batter.