Description
A simple, high-protein flatbread made primarily from red lentils.
Ingredients
Scale
- 1 cup red lentils, soaked for 4 hours or overnight
- 1/2 cup water
- 1/2 teaspoon salt
- 1 tablespoon olive oil, plus extra for cooking
Instructions
- Drain and rinse the soaked red lentils thoroughly.
- Place the drained lentils, water, and salt into a blender. Blend until you achieve a smooth, thick batter consistency. Add a tiny bit more water if the batter is too thick to blend.
- Heat a non-stick skillet or griddle over medium heat. Lightly brush the surface with olive oil.
- Pour about 1/4 cup of batter onto the hot skillet for each flatbread. Spread the batter slightly to form a circle, about 5-6 inches in diameter.
- Cook for 3-4 minutes on the first side until the edges look dry and small bubbles appear on the surface.
- Flip the flatbread and cook for another 2-3 minutes until golden brown and cooked through.
- Repeat with the remaining batter, adding a little oil to the pan as needed.
- Serve warm.
Notes
- For a different flavor, add 1/2 teaspoon of cumin or garlic powder to the batter before blending.
- If you prefer a crispier flatbread, cook it slightly longer on each side.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Bread
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 flatbread
- Calories: 220
- Sugar: 1
- Sodium: 250
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 10
- Protein: 15
- Cholesterol: 0
Keywords: red lentil, flatbread, high protein, vegetarian bread, quick bread, lentil recipe