This has got to be the easiest flatbread you could ever make! Two ingredient Lentil Flatbread – simply made with red lentils and water.
Lentil Flatbread is gluten-free, fat-free and can fold or roll without tearing. Perfect for burritos, quesadilla, wraps or as a pizza base. They can even be cut into wedges and air-fried, for a delicious alternative to corn chips!
Serve filled with salad, avocado, your favourite chilli beans, or roll up a banana sprinkled with cinnamon and maple for a sweet treat! 😋
Ingredients (makes 7-8 flatbreads)
1 cup red lentils (rinsed thoroughly and drained)
2 cups filtered water
Rinse the red lentils well to remove the excess starch and allow them to drain completely.
Place the lentils into a bowl with two cups of filtered water. Cover and soak overnight in the fridge.
Blend the soaked lentils and whatever water hasn’t been absorbed in a high-speed blender until smooth and creamy.
Spread a third of a cup of mixture in a medium-hot non-stick pan (preferably cast iron or ceramic) with the back of a metal spoon. Work quickly and don’t be too worried about making them perfectly round! They should be a couple of millimetres thick, and evenly spread.
When the underside is lightly browned, flip and cook the other side. Cool on a wire cooling rack. Lentil Flatbread can be frozen and reheated in a hot pan, as required.
To make crunchy red lentil chips, cut flatbread into wedges and air-fry or oven bake (on a low shelf) for 5-7 minutes at 200°C. Enjoy 😊