Easy Homemade Red Lentil Flatbread with Olive Oil – Perfect for Dips!
Ingredients:
1 cup red lentils, rinsed (200g)
1.5 cups water (360ml)
2 tablespoons extra virgin olive oil (30ml), plus more for cooking
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/2 teaspoon dried rosemary or thyme, 1/4 teaspoon garlic powder
Directions:
1. Place the rinsed red lentils in a bowl and cover them with the 1.5 cups (360ml) of water. Let them soak for at least 3-4 hours, or preferably overnight in the refrigerator. Do not drain the soaking water.
2. Transfer the soaked lentils and their soaking water to a high-speed blender. Add 2 tablespoons of olive oil, salt, black pepper, and any optional dried herbs or garlic powder.
3. Blend on high speed until you get a completely smooth, pancake-like batter. This might take 1-2 minutes. Scrape down the sides as needed. The batter should be pourable but not too runny.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with a little olive oil.
5. Once the pan is hot, pour about 1/4 cup (60ml) of the batter onto the skillet for each flatbread, spreading it gently with the back of a spoon into a circle about 5-6 inches (12-15cm) in diameter and about 1/8 inch (3mm) thick.
6. Cook for 3-4 minutes on the first side, until the edges look dry and bubbles start to appear on the surface.
7. Carefully flip the flatbread and cook for another 2-3 minutes on the other side, until golden brown with a few slightly crisp spots, and cooked through.
8. Transfer the cooked flatbread to a plate and cover with a kitchen towel to keep warm and soft. Repeat with the remaining batter, greasing the pan as needed.
9. Serve warm with your favorite dips, curries, or as a side to salads.
Recipe Information:
Preparation Time: 10 minutes (plus 3-4 hours soaking) | Cooking Time: 20-25 minutes | Total Time: 3 hours 35 minutes (including soaking) | Calories per Serving: approx 130 (per flatbread) | Number of Servings: 6-8 flatbreads