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
