Lentil Flatbread Recipe

Red lentils: These are the main ingredient for the flatbread, providing a protein-rich base.

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

Salt: Enhances the overall flavor of the flatbread.

Cumin powder: Adds a warm, earthy flavor to the batter.

Coriander powder: Provides a subtle, citrusy note that complements the cumin.

Olive oil: Used to cook the flatbreads, giving them a nice golden brown color and preventing sticking.

When blending the lentils with water, ensure the mixture is completely smooth to achieve a consistent batter. If the batter is too thick, add a little more water to reach the desired consistency. This will help in spreading the batter thinly on the pan and cooking it evenly.

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

• red lentils - Substitute with chickpea flour: Chickpea flour can provide a similar protein content and texture, making it a good alternative for flatbreads.

• water - Substitute with vegetable broth: Using vegetable broth can add extra flavor to the flatbread.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used as a substitute for cumin powder.

• cumin powder - Substitute with paprika: Paprika can provide a different but complementary flavor profile, adding a bit of smokiness.

• coriander powder - Substitute with ground fennel seeds: Ground fennel seeds have a sweet and aromatic flavor similar to coriander.

• coriander powder - Substitute with ground cardamom: Ground cardamom can add a unique and slightly sweet flavor that complements the other spices.

• olive oil - Substitute with coconut oil: Coconut oil can provide a similar fat content and a subtle coconut flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative to olive oil.

• Allow the lentil flatbread to cool completely before storing. This prevents condensation, which can make the flatbread soggy.

• Place a sheet of parchment paper between each flatbread to prevent them from sticking together. This is especially useful if you plan to freeze them.

• Store the flatbread in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from drying out.

• For short-term storage, keep the container or bag in the refrigerator. The flatbread will stay fresh for up to 3-4 days.

• For long-term storage, place the flatbread in a freezer-safe bag or container. They can be frozen for up to 2 months without losing much of their texture or flavor.

• When ready to use, thaw the flatbread in the refrigerator overnight or at room temperature for a few hours.

• To reheat, you can use a non-stick pan over medium heat, a toaster oven, or even a microwave. For the best texture, reheating in a pan with a little olive oil is recommended.

• If you prefer a crispier texture, reheat the flatbread in an oven preheated to 350°F (175°C) for about 5-7 minutes.

• Avoid reheating the flatbread multiple times, as this can make them dry and tough. Reheat only the amount you plan to consume immediately.

• Preheat your oven to 350°F (175°C). Place the lentil flatbread on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10 minutes or until warmed through.
• Heat a non-stick pan over medium heat. Add a small amount of olive oil and place the flatbread in the pan. Cook for 1-2 minutes on each side until heated through and slightly crispy.
• Use a microwave-safe plate and cover the flatbread with a damp paper towel. 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) and place the flatbread directly on the rack. Heat for about 5-7 minutes until it is warm and slightly crispy.
• For a quick steam, place the flatbread in a steamer basket over boiling water for about 2-3 minutes. This method keeps the flatbread soft and moist.

• Measuring cups: To accurately measure the lentils and water.

• Sieve: To rinse the lentils thoroughly before soaking.

• Large bowl: For soaking the lentils in water.

• Blender: To blend the soaked lentils and water into a smooth batter.

• Spatula: To mix the batter with spices and to spread the batter on the pan.

• Non-stick pan: To cook the flatbreads without them sticking to the surface.

• Ladle: To pour the batter onto the pan in controlled portions.

• Measuring spoons: To measure out the salt, cumin powder, and coriander powder.

• Olive oil dispenser: To add a little olive oil to the pan before cooking each flatbread.

Soak lentils overnight: Soaking lentils overnight instead of 2 hours will save you prep time the next day.

Use a high-speed blender: A high-speed blender will make the batter smoother and faster.

Preheat the pan: Preheating the pan ensures even cooking and reduces waiting time.

Batch cook: Cook multiple flatbreads at once if you have a large enough pan or griddle.

Store batter in fridge: Prepare the batter in advance and store it in the fridge for up to 2 days.