Directions
- Start by soaking the red lentils in 1 1/2 cups of water for about 3 hours. First, give the lentils a quick rinse under cool running water to remove any dust or residue. Then transfer them to a bowl and pour in the measured water, making sure all the lentils are submerged. Let them sit at room temperature for around 3 hours. During this time, the lentils will soften and swell slightly as they absorb some of the water, which makes them easier to blend later and helps create a smoother batter. Once soaked, drain them well to remove excess liquid, then transfer the softened lentils to a blender and blend until you have a smooth consistency. Stop and scrape down the sides of the blender if needed to ensure there are no visible pieces of lentil left. The blended mixture should look thick, creamy, and uniform without any chunky bits.
- In a bowl, mix in the salt, garlic powder, cumin, and oregano. Pour the smooth lentil batter into a mixing bowl if it is not already in one, then sprinkle the salt, garlic powder, cumin, and oregano evenly over the top. Use a spoon or spatula to stir everything together thoroughly, making sure the spices are evenly distributed throughout the batter. This combination will give your flatbreads a wonderful flavor, with the garlic powder adding savory depth, cumin contributing a warm, earthy note, and oregano bringing a gentle herbal aroma. Take a moment to check that no pockets of dry seasoning remain; the batter should look smooth and flecked with herbs and spices throughout.
- Heat a non-stick pan over medium heat and lightly grease it with olive oil to prevent sticking. Allow the pan to warm up for a couple of minutes so the surface is evenly heated; this helps the flatbreads cook uniformly and develop a nice golden color. Add a small amount of the 1 tbsp olive oil to the pan, using just enough to coat the surface lightly. You can tilt the pan or use a brush or paper towel to spread the oil into a thin layer. When the pan is hot and the oil looks slightly shimmering, it’s ready for the batter. Pour the lentil batter in batches to form your flatbreads, using a ladle or measuring cup to portion the batter so your flatbreads are a consistent size. Gently spread the batter in a circular motion with the back of the spoon if needed to create an even layer.
- Cook each flatbread for about 3-4 minutes on each side until they turn a beautiful golden brown. Let the first side cook undisturbed until the edges start to look set and you can see small bubbles or slight drying on the surface. This usually takes around 3-4 minutes, depending on your stove and the thickness of the batter. Carefully slide a spatula underneath to check the bottom; it should be golden brown with some light spots of deeper color. Flip the flatbread gently and cook the other side for another 3-4 minutes. The flatbread is done when both sides are nicely browned, it feels firm enough to lift without tearing, and the center looks cooked through rather than wet. Adjust the heat slightly if the flatbreads are browning too quickly on the outside before they cook through in the middle, or if they are taking much longer than expected to color.
Repeat the process with the remaining batter, adding a tiny bit more olive oil to the pan if necessary to keep the surface lightly greased and prevent sticking. Stack the finished flatbreads on a plate as you cook them, covering them loosely with a clean kitchen towel to keep them warm and soft until you’re ready to serve.
Enjoy your tasty and healthy High-Protein Gluten-Free Lentil Flatbread! These are best served warm from the pan when they are soft, flexible, and full of fresh aroma from the herbs and spices.
