Lentil Flatbread

Lentil Flatbread – Better Red Than Bread

As I mention in the intro, I was a little skeptical when I first heard about a vegan, low-carb, high-fiber flatbread that's made with nothing more than lentils and water. Okay, I was a lot skeptical, but after a few minutes of searching, I realized this really was a thing, and sort of looked like one of my all-time favorite foods, the magical dosa. Turns out the taste and texture aren't that similar, but they do have one thing in common. They're both perfect for rolling up, wrapping around, or dipping into other kinds of deliciousness.

I kept things very simple here, and didn't season these with anything other than salt. And, if you are going to pair them with the aforementioned "other kinds of deliciousness," then maybe that's all you need. Having said that, there are many obvious choices in the way of herbs and spices that can be included in the batter, and if you like these, which you will, I'm sure that you'll explore those eventually.

I did cook some the same day I made the batter, and they were fine, but I do think an overnight rest in the fridge improved the taste and the texture. Besides that, the other big decision is exactly how much water to blend in. Less water means a thicker batter, which means a thicker flatbread, so feel free to experiment with that as well, but for me, 1 part red lentils to 2 parts water seemed to be ideal. No matter how you adjust yours, I really hope you give this easy, nutritious, and very tasty lentil flatbread recipe a try soon. Enjoy!