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Lentil Flatbread

$0.55 Recipe/$0.11 Serving

Lentil flatbread is so simple to make and only requires 2 ingredients to make the flatbread – water and red lentils! You don’t even have to cook the lentils in advance. Naturally gluten free, vegan and dairy free.

Hummus and veggies on a lentil flatbread.

Why you will love this recipe

  • Lentil flatbread is gluten free, vegan, nut free, budget friendly and so easy to make. All you need is a high speed blender (I use my bullet blender) and a non-stick pan or parchment paper and baking sheet.
  • Typical gluten free bread ingredients are full of ingredients or require a ton of time to make. Not this vegan lentil flatbread. All you need is about 20 minutes of prep time (can be done overnight as well).
  • You can make these flatbreads on the stove in about 10 minutes or in the oven! You could also use a large griddle to make a few of these at a time, cutting down even more on the cook time.
  • Use them as bread, pizza or like a wrap. When these lentil flatbreads are cooking, they will remind you of pancakes. However, they don’t rise and actually resemble texture closer to naan. You can toast them up and use them as a crispy flatbread or pizza as well.
Ingredients for lentil flatbread.
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Ingredients

  • Red lentils (red split lentils are best) – red split lentils are sold at most grocery stores. The skin is removed and the lentils are split in half. This lets the lentils cook up quickly and also allows you to
  • Water – water helps to make the dough for the lentil flatbreads.
  • Salt – just a touch of salt helps to ensure these aren’t bland.

Instructions

Rinse the red lentils 3-4 times using a mesh strainer until the water is clear (it will start out very murky).

Red lentils before and after rinsing.

Add the lentils to a cup or the blender with fresh water. Let soak 15 minutes.

Don’t drain the water. Blend until smooth (1-2 minutes). Add spices and blend again.

Red lentils in a blender before and after blending.

Let the batter sit at least 5 minutes to thicken

Lentil flatbread batter before and after resting.

Preheat a non-stick skillet over medium low heat. The lower the heat, the more time you will have to form the flatbreads, however you will notice they don’t get as brown with super low heat.

Once the skillet is hot, spray with avocado oil or olive oil. Stir the batter well then use a ¼ cup measuring cup to measure out the lentil mixture and add it to the skillet. Use the back of the measuring cup to thin out the mixture to ensure you have a thin, even lentil flatbread.

Cook for about 2 minutes. Use a spatula and flip the flatbread. Cook 2 minutes on the other side.

Once both sides are golden brown, transfer to a wire cooling rack to cool.

Repeat with the rest of the batter. Be sure to stir the batter before pouring it to the 1/4 cup every time.

Steps on how to make lentil flatbread.
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Top tips

  • I recommend you wash the lentils before soaking them. This only takes an extra minute or two. There can be some debris on the lentils and some people think that washing lentils can help make them easier to digest. I find that I don’t get any digestive discomfort when I wash the lentils first.
  • Let the batter thicken at least 5 minutes. You will notice that the batter on the top is thicker than then batter at the bottom. Because of this, be sure to stir the better well everytime before pouring it into the pan.
  • Be sure to add at least a little salt to the batter. Salt makes these taste so much better than just lentils + water. Even if you are making a sweet batter, add 1/4 tsp of salt to help the flavors pop.
  • This recipe will require a non-stick skillet to ensure they don’t stick. You will also need to spray the skillet with avocado oil or olive oil each time before you add more batter. I use a ceramic skillet over medium low heat.
  • These flatbread should be cooked over low to medium low to ensure they don’t stick.
Lentil flatbreads stacked on top of eachother.

Other flavor options

  • Cinnamon Raisin (or Dates) – add 2 tsp. cinnamon and 2 tbsp raisins or 2 medjool dates (pitted) and reduce the salt down to 1/4 tsp. Once the lentils have been blended, add the cinnamon and raisins (or dates) and blend again, breaking down the raisins (or dates).
  • Everything bagel – 2 tsp. everything bagel seasoning.
  • Smoky – 1 tsp garlic powder + 1 tsp. ground cumin + ½ tsp smoked paprika (optional)
  • Herbs – 1 tsp. garlic powder +1 tsp. dried basil + ½ tsp. dried thyme + ½ tsp dried rosemary
  • Italian – 2 tsp. Italian seasoning + 1 tsp. garlic powder
  • Curry – 1 tsp. curry powder + 1 tsp. garlic powder
  • Pumpkin Spice – 2 tsp. pumpkin pie spice + ¼ tsp. salt. You can also use 1-2 tbsp. pumpkin puree to the batter.
Lentil flatbread with mashed avocado on top.

How to serve

These lentil flatbreads are great being used like bread, naan or as a wrap. The flatbreads are soft and easily roll up like tacos or wraps. You can also use the flatbread as a base for pizzas. I like to toast the flatbread in the oven 425F for 4-5 minutes before topping.

Here are some great topping ideas for flatbreads (especially if toasted first):

  • Avocado, roasted red pepper, pickled onions and everything bagel seasoning
  • Hummus and veggies
  • Pesto, sliced tomatoes and thinly sliced red onion
  • Chimichurri sauce, black beans, tomatoes and thinly sliced radish
  • Sweet flatbread (plain, cinnamon or pumpkin spice) + peanut butter and jelly
  • Sweet flatbread (plain, cinnamon or pumpkin spice) + peanut butter and sliced apples or bananas.

Can you make these into larger flatbread or pizza crust?

Yes! Place parchment paper on a baking sheet and spray well with avocado oil or olive oil. Spread the batter to a 1/4 inch thick, ensuring the batter is evenly spread out over the parchment paper in an oval, circle or square shape.

Bake in a 425F oven for 20-25 minutes.

Hand holding a lentil flatbread in half.

Storage

  • Fridge: Store the leftover flatbreads in the fridge in an airtight container for 5 days.
  • Freezer: Allow the flatbread to cool down completely in the fridge then transfer the flatbread to the freezer, separated by wax paper or parchment paper. Store in the freezer for up to 2 months in a freezer safe bag or container.
    • Defrost the lentil flatbreads on the counter for about 30 minutes. Retoast the flatbread in a toaster oven or oven at 425F for 5-7 minutes.

Common questions

Do you have to use a non-stick skillet?

Yes! Because the batter has no fat in it, it really needs oil and non-stick to ensure the flatbreads don’t stick. If you have a well seasoned cast iron skillet + oil before each flatbread, that should work as well. I have also heard people suggest that you put down parchment paper over the cast iron (cut it to fit), then you have a non-stick surface if your cast iron is not yet well seasoned.

I use a ceramic non-stick (that I just have for things like this).

Do you have to cook these over low heat?

Yes! The batter is very fragile and if you cook it too hot, it will start to burn before it can cook through. These lentils have not been cooked yet and you need to cook them through. The batter should not be eaten raw.

What’s the difference between red lentils and red split lentils?

Split red lentils have the skins removed and are split in half. This is what makes them quick cooking and why they get so soft when you cook them.

Note: When testing this recipe, I used a bag of lentils labeled “split red lentils” and another just labeled “red lentils”. The process was the same for both.

Do you have to wash the lentils?

Technically no. However, I find that when I wash the lentils, the flatbread are very easy to digest. Plus you just never know what is on the lentils (they grow in soil and often can have debris on them). Because of this, I suggest you wash them before soaking.

Do you have to soak the lentils?

This depends on how powerful your blender is and how sharp the blades are! You could blend the lentils and water immediately, but if you notice that there are chunks or the batter seems gritty after the 5 minute rest, you will want to blend again (and again) until the batter is smooth.

Why did the flatbread stick to the pan?

There are 2 reasons your flatbreads are sticking to the pan

  1. The pan is too hot. I noticed that when I had the heat closer to medium (vs. medium low to almost low), more of the flatbreads were sticking to the pan.
  2. You didn’t spray the pan each time. Because the batter has no oil, it quickly absorbs the oil in the pan and therefore needs oil to be added before every new flatbread is added.

My spatula is melting, help!

The best solution to this is to use a silicone spatula or a wooden spatula. Plastic is known to melt, especially when you use it this often in a recipe. Note: It’s not recommended that you use metal utensils on non-stick pans.

Substitutions

  • Red lentils: If you want to use green or brown lentils, you need to soak them 4 hours to overnight.
  • Water: You could also use vegetable stock in place of water to add more flavor.
Peanut butter and sliced banana on a lentil flatbread.

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Lentil flatbread with hummus and veggies on top.

Lentil Flatbread

$0.55 Recipe/$0.11 Serving
Lentil Flatbreads are easy to make with just 3 ingredients! All you need is a blender and about 20 minutes to get the batter ready! Cook on the stove or in the oven. Gluten free, vegan, dairy free and nut free.
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Course: Side Dish
Cuisine: Indian
Keyword: lentil flatbread, red lentil flatbread
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 5 servings

Ingredients

  • 1 cup split red lentils - $0.52
  • 2 cups filtered water - $0.00
  • 1/2 tsp salt - $0.03
  • non-stick spray (avocado oil or olive oil)

Instructions

  • Start by rinsing red lentils until the water runs clear. This usually takes 3-4 rounds of rinsing.
  • Add the rinsed lentils to a blender or jar along with 2 cups of fresh water. Let sit for 15 minutes (up to overnight).
  • After 15 minutes, add the lentils and water to the blender (if not already in the blender). Blend until smooth (about 1 minute).
  • Let the batter sit for 15 minutes.
  • Add the salt (and other spices) to the batter and blend again quickly to incorporate.
  • Preheat a non-stick skillet over medium low or low heat. Spray with avocado oil or olive oil.
  • Stir the batter, use a 1/4 cup to measure out the batter and pour it into the hot skillet.
  • Use the back of the measuring cup to spread the batter out to a thin layer. Cook 2-3 minutes on one side.
  • Use a silicone or wooden spatula to flip the flatbread.
  • Cook 2 minutes on the other side. Cool on a wire rack.

Notes

Be sure to stir the batter each time before pouring it into the 1/4 cup measurement. The batter at the bottom can get watery vs. the thicker batter at the top. 
Be sure to spray the non-stick skillet each time with avocado oil or olive oil (or your choice of non-stick spray) before you add the batter. They will stick otherwise. 
Note that this recipe makes 10 flatbreads (using 1/4 cup measurement). You may have enough to make a small 11th flatbread! A serving size is 2 flatbread. 
Other flavor options
  • Cinnamon Raisin (or Dates) – add 2 tsp. cinnamon and 2 tbsp raisins or 2 medjool dates (pitted) and reduce the salt to 1/4 tsp. Once the lentils have been blended, add the cinnamon and raisins (or dates) and blend again, breaking down the raisins (or dates).
  • Everything bagel – add 2 tsp. everything bagel seasoning.
  • Smoky – add 1 tsp garlic powder + 1 tsp. ground cumin + ½ tsp smoked paprika (optional)
  • Herbs – 1 tsp. garlic powder +1 tsp. dried basil + ½ tsp. dried thyme + ½ tsp dried rosemary
  • Italian – 2 tsp. Italian seasoning + 1 tsp. garlic powder
  • Curry – 1 tsp. curry powder + 1 tsp. garlic powder
  • Pumpkin Spice – 2 tsp. pumpkin pie spice + reduce recipe to ¼ tsp. salt. You can also use 1-2 tbsp. pumpkin puree to the batter.
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Nutrition Information

Nutrition Facts
Amount per Serving
Calories
42
Fat
 
1
g
Carbohydrates
 
7
g
Fiber
 
3
g
Sugar
 
1
g
Protein
 
3
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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