Why You’ll Love This Recipe
These Red Lentil Flatbreads are a fantastic option for anyone looking for a gluten-free, vegan bread alternative. They’re simple to make, require only a few ingredients, and offer a deliciously crispy texture with a slightly chewy inside. The curry powder adds a mild warmth and flavor, but it’s optional, allowing for customization based on your preferences. These flatbreads are nutritious, versatile, and perfect for complementing a wide variety of dishes, from vegan curries to salads.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup red lentils (180 g)
- 1 ½ cups water (360 ml)
- 1 teaspoon curry powder
- ¼ teaspoon salt
Directions
- Combine the red lentils, water, curry powder, and salt in a bowl or directly in a blender.
- Allow the mixture to soak for 1 hour.
- After soaking, blend the mixture (without draining) until it forms a thick batter. The texture should resemble a very thick pancake batter. If your blender is not powerful enough, allow the batter to soak for another 15 minutes and blend again.
- Heat a non-stick frying pan or a cast-iron skillet with a small amount of oil.
- Spoon 2-3 tablespoons of batter into the pan for each flatbread. Cook for 1-2 minutes until bubbles appear on the surface, then flip and cook for another 1-2 minutes until lightly browned and cooked through.
- Continue cooking the flatbreads, stacking them on a plate and covering them with a tea towel to keep them warm.
Servings and timing
- Servings: Makes about 8 flatbreads.
- Time: Prep time: 5 minutes, Soaking time: 1 hour, Cook time: 15 minutes
Variations
- Garlic or Herb Infusion: Skip the curry powder and use garlic powder, garam masala, or even fresh herbs like coriander or spring onions for a different flavor profile.
- Toppings: After cooking, brush with garlic oil or sprinkle with nigella seeds for added flavor and texture.
- Spicy Kick: Add some chopped chili or chili flakes into the batter for a spicy touch.
Storage/Reheating
- Storage: Store leftover flatbreads in an airtight container at room temperature for up to 2 days.
- Reheating: Reheat in a pan or toaster for a few minutes to restore their crispy texture.
FAQs
How do I make these flatbreads without curry powder?
You can substitute curry powder with garlic powder, garam masala, or other spices you like. Fresh herbs like coriander can also be added for flavor.
Can I make these flatbreads without a blender?
A blender is ideal for creating a smooth batter, but if you don’t have one, you can use a food processor or soak the lentils for a longer period and mash them manually.
How thick should the batter be?
The batter should be thick enough to hold its shape but still fluid. It should resemble a thick pancake batter.
Are these flatbreads freezer-friendly?
Yes, you can freeze these flatbreads for up to 1 month. To reheat, just toast or heat them in a pan.
What can I serve these flatbreads with?
These flatbreads are perfect with a variety of dishes, especially vegan curries, dips, or chutneys.
Can I use yellow lentils instead of red lentils?
Red lentils work best for this recipe due to their soft texture, but you can experiment with yellow lentils. Just note that the texture might vary slightly.
Can I make the batter ahead of time?
Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours. Just give it a stir before using.
Are these flatbreads high in protein?
Yes, red lentils are rich in protein, making these flatbreads a great source of plant-based protein.
How do I get the flatbreads crispy?
The key to crispy flatbreads is cooking them on medium-high heat and ensuring the pan is well-preheated with a bit of oil.
Can I add vegetables to the flatbread batter?
Yes, you can add finely chopped vegetables like spinach, bell peppers, or onions to the batter for extra flavor and nutrients.
Conclusion
These Red Lentil Flatbreads are a fantastic gluten-free and vegan alternative to traditional flatbreads. Quick to make, full of flavor, and highly customizable, they pair wonderfully with curries, chutneys, or simply as a tasty snack. With just a handful of ingredients, this recipe is an easy way to enjoy a wholesome, protein-packed bread option!
Red Lentil Flatbreads
- Total Time: 1 hour 20 minutes
- Yield: 8 Servings
- Diet: Gluten Free
Description
These Red Lentil Flatbreads are a simple, gluten-free, and vegan alternative to traditional flatbreads, offering a deliciously crispy texture with a slightly chewy inside. Made with red lentils, water, curry powder, and salt, these flatbreads are packed with plant-based protein and flavor. Perfect for pairing with curries, dips, or enjoyed on their own, they’re a nutritious and versatile option for anyone looking for a healthier bread alternative.
Ingredients
- 1 cup red lentils (180 g)
- 1 ½ cups water (360 ml)
- 1 tsp curry powder
- ¼ tsp salt
Instructions
- Combine the red lentils, water, curry powder, and salt in a bowl or directly in a blender.
- Allow the mixture to soak for 1 hour.
- After soaking, blend the mixture (without draining) until it forms a thick batter, resembling a thick pancake batter. If your blender isn’t powerful, let the batter soak for another 15 minutes and blend again.
- Heat a non-stick frying pan or cast-iron skillet with a small amount of oil.
- Spoon 2-3 tablespoons of batter into the pan for each flatbread. Cook for 1-2 minutes until bubbles appear on the surface, then flip and cook for another 1-2 minutes until lightly browned and cooked through.
- Continue cooking the flatbreads, stacking them on a plate and covering with a tea towel to keep warm.
Notes
- Garlic or Herb Infusion: Skip curry powder and add garlic powder, garam masala, or fresh herbs like coriander or spring onions for different flavors.
- Toppings: After cooking, brush with garlic oil or sprinkle nigella seeds for an added texture and flavor boost.
- Spicy Kick: Add chopped chili or chili flakes to the batter for extra spice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Blended
- Cuisine: Vegan
