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Donna R. Luis

Easy Red Lentil Flatbreads

These easy red lentil flatbreads are made by soaking red lentils with water, blending them into a thick batter, and cooking small portions in a lightly oiled skillet. Seasoned with curry powder and salt, they develop a lightly browned exterior and a tender center. They are naturally vegan and gluten-free and make an excellent accompaniment to your favorite curry.
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Prep Time 5 minutes
Cook Time 15 minutes
Soaking Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 flatbreads
Course: Appetizer, Side Dish
Cuisine: Anglo-Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 180 g red lentils
  • 1½ cups 360 ml water
  • 1 teaspoon curry powder
  • ¼ teaspoon salt
  • Small amount of oil for cooking

Equipment

  • Blender
  • Mixing bowl, if not mixing directly in the blender
  • Measuring cups and measuring spoons
  • Nonstick frying pan or well-seasoned cast iron skillet
  • Spatula
  • Spoon for portioning the batter
  • Plate
  • Tea towel for keeping the cooked flatbreads warm

Method
 

  1. Combine Ingredients: Add the red lentils, water, curry powder, and salt to a bowl or directly to your blender, then mix everything together.
  2. Soak the Lentils: Leave the lentil mixture to soak for 1 hour.
  3. Blend the Batter: Blend the soaked mixture without draining the water until it forms a thick, relatively smooth batter.
    The consistency should resemble very thick pancake batter, and a slight graininess is normal.
    If the lentils are not blending well in a less powerful blender, let the mixture rest for another 15 minutes before blending again.
  4. Heat the Pan: Place a nonstick frying pan or well-seasoned cast iron skillet over medium-high heat and add a small amount of oil.
  5. Cook the First Side: Spoon 2 to 3 tablespoons of batter into the hot pan for each flatbread. Cook for 1 to 2 minutes, until bubbles begin appearing on the surface.
  6. Flip the Flatbread: Carefully turn the flatbread over with a spatula.
  7. Cook the Second Side: Cook for another 1 to 2 minutes, until the underside is lightly browned and the flatbread is cooked through.
  8. Finish the Batch: Repeat with the remaining batter until all the flatbreads are cooked.
    Stack the finished flatbreads on a plate and cover them with a tea towel to help keep them warm.

Notes

  • Soak the lentils for the full 1 hour to help them blend into a thick, workable batter.
  • Do not drain the soaking water before blending, as the original method uses all of the liquid.
  • The finished batter should resemble very thick pancake batter and may remain slightly grainy.
  • If the lentils do not blend thoroughly, especially with a less powerful blender, let the mixture rest for an additional 15 minutes and blend again.
  • Cook the flatbreads over medium-high heat and wait for bubbles to appear on the surface before flipping.
  • Use only a small amount of oil in the pan.
  • Keep the cooked flatbreads warm by stacking them on a plate and covering them with a tea towel.
  • These flatbreads are best enjoyed fresh but can be reheated in a pan or toaster.