Red Lentil Flatbread

Red Lentil Flatbread

Soaked red lentils blend into a tangy batter that fries into thin, pliable flatbread.

Total 4 hr 20 min Makes 8 flatbreads Calories 145/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This naturally gluten-free flatbread comes together from soaked red lentils blended with water into a smooth batter, then poured onto a hot skillet like a savory crepe. The edges turn lacy and crisp while the center stays soft and pliable, making it a good scoop for curries, chutneys, or dal. It draws on South Indian dosa-style technique but skips the fermentation step for a quicker weeknight version.

Ingredients

  • 1 1/2 cups red lentils, rinsed
  • 1 1/4 cups water, plus more for soaking
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons cilantro, finely chopped
  • 1 green chile, minced
  • 3 tablespoons vegetable oil, for cooking

Method

  1. Place the red lentils in a bowl and cover with 3 cups water. Soak at room temperature for 4 hours, until softened and swollen.

  2. Drain the lentils thoroughly and transfer to a blender. Add 1 1/4 cups fresh water and blend on high until smooth and creamy, about 2 minutes, scraping down the sides as needed.

  3. Pour the batter into a bowl and whisk in the cumin, turmeric, salt, and baking soda until evenly combined. Stir in the cilantro and minced green chile. The batter should be the consistency of thin pancake batter; add a splash of water if too thick.

  4. Heat a 9-inch nonstick or cast iron skillet over medium heat and brush lightly with oil.

  5. Ladle about 1/3 cup batter into the center of the skillet and quickly spread it into a thin round with the back of the ladle.

  6. Drizzle a few drops of oil around the edges and cook until the surface looks dry and the edges lift easily, about 2 minutes.

  7. Flip the flatbread and cook the second side until lightly browned in spots, about 1 minute.

  8. Transfer to a plate and repeat with the remaining batter, stirring the batter and re-oiling the skillet between each flatbread.

  9. Serve warm, stacked and covered with a towel to keep soft until ready to eat.

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    Red Lentil Flatbread

    This naturally gluten-free flatbread comes together from soaked red lentils blended with water into a smooth batter, then poured onto a hot skillet like a savory crepe. The edges turn lacy and crisp while the center stays soft and pliable, making it a good scoop for curries, chutneys, or dal. It draws on South Indian dosa-style technique but skips the fermentation step for a quicker weeknight version.

    4 hr 20 min 8 flatbreads 145 cal

    Ingredients

    • 1 1/2 cups red lentils, rinsed
    • 1 1/4 cups water, plus more for soaking
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground turmeric
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking soda
    • 2 tablespoons cilantro, finely chopped
    • 1 green chile, minced
    • 3 tablespoons vegetable oil, for cooking

    Method

    1. 1

      Place the red lentils in a bowl and cover with 3 cups water. Soak at room temperature for 4 hours, until softened and swollen.

    2. 2

      Drain the lentils thoroughly and transfer to a blender. Add 1 1/4 cups fresh water and blend on high until smooth and creamy, about 2 minutes, scraping down the sides as needed.

    3. 3

      Pour the batter into a bowl and whisk in the cumin, turmeric, salt, and baking soda until evenly combined. Stir in the cilantro and minced green chile. The batter should be the consistency of thin pancake batter; add a splash of water if too thick.

    4. 4

      Heat a 9-inch nonstick or cast iron skillet over medium heat and brush lightly with oil.

    5. 5

      Ladle about 1/3 cup batter into the center of the skillet and quickly spread it into a thin round with the back of the ladle.

    6. 6

      Drizzle a few drops of oil around the edges and cook until the surface looks dry and the edges lift easily, about 2 minutes.

    7. 7

      Flip the flatbread and cook the second side until lightly browned in spots, about 1 minute.

    8. 8

      Transfer to a plate and repeat with the remaining batter, stirring the batter and re-oiling the skillet between each flatbread.

    9. 9

      Serve warm, stacked and covered with a towel to keep soft until ready to eat.