Lentil Flatbreads
These 2-ingredient Lentil Flatbreads are incredibly easy to make, packed with fibre and protein and are so versatile! They can be used as flatbreads, wraps, and even savoury pancakes. Great for meal prep!
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Ingredients & Inspiration
I am always looking for creative ways to incorporate beans and legumes into my meals. After experimenting with recipes like my Lentil Waffles, Lentil Pizza Crusts and Lentil Patties, I knew I needed to try making some simple flatbreads, and I ended up with two great recipes! These Lentil Flatbreads can be made plain with just two ingredients, or with an Indian-inspired spin like a chilla, which is like a savoury pancake with veggies, herbs and spices.
Despite the name of this recipe having the word ‘lentil’ in it, they’re technically not actually lentils! What are commonly referred to as split yellow lentils are actually split yellow mung beans, or moong dal. And boy are they nutrient dense powerhouses! Just one cup has around 50g of protein, 33g of fibre, plus about 75% of your daily iron needs. They’re also high in potassium and folate.
Main Ingredients
- 1 cup split yellow lentils/mung beans
- 2 cups water
- ½ tsp salt
Indian Chilla
- ½ cup shredded cabbage
- 1 shredded carrot
- ⅓ fresh chopped cilantro
- 1 clove garlic, minced
- 1 tbsp ginger, minced
- 1 tsp cumin seeds
- ½ tsp baking powder
- ¼ tsp ground turmeric
Other Mix-in ideas:
Wanna switch things up? Try green onion, kimchi, and mushrooms for a more Korean style savoury pancake!
How to Make Lentil Flatbread
Grab a blender because that’s the only equipment needed to make Lentil Flatbread!
- Soak the yellow lentils in the 2 cups of water for 4 to 6 hours, or overnight.
- Place the soaked lentils and water plus salt in a blender and blend on high speed until a smooth batter is formed.
- If you wish to drain the soaking liquid to remove the lectins, simply measure the amount of liquid you drained off and add that amount of fresh water back into the blender.
- Heat a nonstick skillet over medium-high heat, and add a tsp of oil (if your nonstick is great than you can skip the oil). Pour roughly ½ to ¾ cup of the batter (depending on how big your pan is and how thick you want the flatbread to be) and swirl into a flat circle. Cook on both sides for about 3 minutes each, until lightly golden brown.
- To make thinner, more tortilla/wrap-like breads, use less batter and spread it out thinner. After cooking, they become more pliable as they cool. To make thicker flatbreads, use slightly more batter and don’t spread them out as thin; cook for a couple minutes longer per side to ensure they cook through properly.
- For the chilla (thicker Indian flatbread version), mix in the ingredients into the batter and repeat the same steps as above.
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Lentil Flatbread
Ingredients
Method
- Soak the yellow lentils in the 2 cups of water for 4 to 6 hours, or overnight.
- Place the soaked lentils and water plus salt in a blender and blend on high speed until a smooth batter is formed.
- Heat a nonstick skillet over medium-high heat, and add a tsp of oil (if your nonstick is great than you can skip the oil). Pour roughly ½ to ¾ cup of the batter (depending on how big your pan is and how thick you want the flatbread to be) and swirl into a flat circle. Cook on both sides for about 3 minutes each, until lightly golden brown.
- For the chilla (thicker Indian flatbread version), mix in the ingredients into the batter and repeat the same steps as above.
