This Lentil flatbread is an excellent source of protein and fiber. It is absolutely delicious on its own. When it’s made crispy, it becomes Lentil Chips! This is exactly how I like my Lentil Flatbread! On the other hand, when made soft/pliable, it is perfect for wraps.
My favorite way to have this flatbread is crisped in the toaster oven, with hummus and avocado!
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How To Make Lentil Flatbread
Description
This Lentil flatbread is made with red lentils, sea salt, and water! It is perfect for wraps or dips.
Ingredients
Instructions
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Prep
Rinse and soak the lentils in water for at least 3 hours or overnight.
To soak lentil: Pour water in bowl until the legume is covered with at least 2 inches of water to allow room for expansion. -
Blend
- Pour off/drain the soaking water and add lentils to a food processor. Add water to blender. The perfect amount of water is where the water is equal in level to the lentils in the food processor. (If 1 cup of lentil is soaked overnight, the lentils will almost double in size, so only 1 cup of water is needed to blend. If the 3-hour method is used, please pour water in blender until lentil ratio and water level is equal.)
- Add salt, or any other spice blend you would like such as garlic and/or onion powder, etc. Blend for about 2 minutes or until mixture has turned smooth/pancake-like. Allow to rest for 3-5 minutes after blending if mixture seems too runny. It's normal to see some graininess.
Pour lentil mixture into a container and wash/rinse the food processor as the processed lentils will dry around the walls of the food processor making it difficult to wash later. -
Cook
- Pour mixture into a hot non-stick pan, tilting and shaking the pan at the same time so that it spreads as one would make crepe or use a spoon to quickly spread out. The edges will begin to lift first in about 1 minute. Maneuver edge of a spatula around the edge of the flatbread and lift those edges up as you are able, little by little, eventually as the center cooks, you'll be able to flip the whole bread like a pancake. Cook the other side for about a minute and a half or less.
You can't go wrong here, friends, the only thing you'll end up with is chips if you overcook :) -
Place a towel or wrap flatbread with napkin to keep soft as you repeat the steps above to cook the remaining flatbreads.
Note
- Whenever soaking any kind of beans, legumes, or even nuts, I drain the soaking water. Then, I rinse the legumes or nuts. For lentils, starches are released into the water while it is soaking. When this liquid is consumed, it could produce gas or bloating. It's your preference. The result will be the same either way, one way...just a little more tummy-friendly!
- It can be made into Lentil/Tortilla Chips in an oven for all your snacking and dipping needs! Tear or cut lentil flatbread into preferred chip sizes. Bake at 250 for 45-50 minutes. Turn off the oven and leave the chips inside for 15 minutes, this allows them to crisp up. Short on time? Place flatbread inside of a toaster oven and toast for a minute or two (watch carefully) since each toaster oven yields different results.
- Store Lentil Flatbread in the fridge or in the freezer inside a Freezer Ziplock bag and heat up in the microwave for about 30 - 45 seconds when ready to use for wraps. Use toaster oven to harden/crisp for dips.
Lentil Flatbread, Lentil, Flatbread
