Golden Red Lentil Flatbread
Golden Red Lentil Flatbread is a gluten-free, high-protein, and fiber-rich alternative to traditional flat breads. Made with simple ingredients—red lentils, water, and seasonings—this flatbread is naturally vegan and incredibly versatile. It has a slightly crispy exterior and a soft, chewy inside, making it perfect for sandwiches, wraps, or dipping into soups and spreads.
Ingredients
(Makes 4-6 flat breads)
1 cup red lentils, dry
2 cups water (for soaking)
½ cup water (for blending)
½ tsp salt
½ tsp ground turmeric (for golden color & anti-inflammatory benefits)
½ tsp garlic powder (optional)
½ tsp cumin or coriander (optional, for extra flavor)
1 tbsp olive oil (for cooking)
Instructions
1. Soak the Lentils
1. Rinse the red lentils under cold water until the water runs clear.
2. Place them in a bowl with 2 cups of water and soak for 2-3 hours (or overnight for better digestion).
2. Blend into Batter
3. Drain any excess water and transfer the soaked lentils to a blender.
4. Add ½ cup of fresh water, salt, turmeric, garlic powder, and cumin.
5. Blend until smooth and creamy, with a pancake batter consistency. If too thick, add 1-2 tbsp more water.
3. Cook the Flatbread
6. Heat a non-stick skillet or griddle over medium heat and brush with olive oil.
7. Pour ¼ cup of batter into the pan and spread into a thin, round shape.
8. Cook for 2-3 minutes until bubbles form and the edges start to lift.
9. Flip and cook for another 2-3 minutes until golden brown and cooked through.
10. Repeat with the remaining batter, adding a little oil between batches if needed.
4. Serve & Enjoy
11. Serve warm as a wrap, with dips, or as a side to curries and soups.
Nutritional Information
(Per Flatbread – Based on 6 Flat breads)
Calories: ~110 kcal
Protein: 7g
Carbohydrates: 17g
Fat: 2g
Fiber: 5g
Sugar: 1g
Sodium: 200mg
Cooking Time
Prep Time: 5 minutes
Soaking Time: 2-3 hours
Cook Time: 15 minutes
Total Time: ~2 hours 20 minutes
Notes & Tips
Make it crispier: Cook longer on a lower heat for a firmer, crispier flatbread.
Add herbs: Mix in chopped cilantro, parsley, or green onions for extra flavor.
Storage: Store in the fridge for up to 3 days or freeze for up to 3 months.
Reheat: Warm in a dry pan over low heat or in the toaster.
Make it cheesy: Add nutritional yeast or dairy-free cheese for extra umami flavor.
Frequently Asked Questions (FAQ)
1. Can I use other lentils instead of red lentils?
Red lentils work best because they soften quickly, but you can try yellow lentils or split mung beans.
2. Do I need to cook the lentils first?
No, soaking softens them enough to blend into a batter. Cooking first will make the batter too thick.
3. Can I bake these instead of cooking on a skillet?
Yes! Pour the batter onto a parchment-lined baking sheet and bake at 375°F (190°C) for 15-20 minutes.
4. Can I make this without soaking the lentils?
Soaking is essential for digestibility and blending. If in a hurry, soak in hot water for 30 minutes.
5. What can I serve with lentil flatbread?
Hummus, guacamole, or tahini sauce
Curries, stews, or soups
Stuffed with roasted veggies or falafel
6. Is this flatbread gluten-free and vegan?
Yes! It’s naturally gluten-free, vegan, and high in protein.
7. Can I use a food processor instead of a blender?
Yes, but a high-speed blender creates a smoother batter.
This Golden Red Lentil Flatbread is aneasy, nutritious, and protein-packed alternative to traditional bread. Whether used as a wrap, a side, or a snack, it’s a delicious and versatile addition to any meal!