Lentil Flatbread

Ingredients (makes 6–8 flatbreads)

• 1 cup dried lentils (red lentils work best for a soft texture)

• 1½ cups water (for soaking)

• ½ tsp salt

• ½ tsp cumin or garlic powder (optional)

• 1–2 tsp olive oil (for cooking)

Instructions

1. Soak the lentils
   Rinse lentils well, then soak in water for 3–4 hours (or overnight). They should be soft.

2. Blend
   Drain lentils. Add to a blender with salt and any spices. Blend until completely smooth and pourable (like pancake batter). Add 1–2 tbsp water if needed.

3. Heat the pan
   Heat a non-stick skillet over medium heat and lightly oil it.

4. Cook the flatbread
   Pour about ¼ cup batter into the pan and spread gently into a circle.
   Cook 2–3 minutes until bubbles form and edges lift, then flip and cook 1–2 minutes more.

5. Repeat
   Lightly oil the pan as needed and cook the remaining batter.

Tips & Variations

• Crispier: Cook slightly longer on lower heat.

• Herby: Blend in cilantro, parsley, or green onion.

• Spiced: Add turmeric, chili flakes, or smoked paprika.

• Wrap version: Make them larger and thinner.

Serving Ideas

• Use as wraps with hummus and veggies

• Serve alongside curries or soups

• Spread with avocado or yogurt dip

If you want, I can give you a no-soak quick version, an oven-baked option, or a high-protein variation 😊