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Janelle Carss

Lentil Flatbread

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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Prep Time 2 minutes
Cook Time 8 minutes
Soaking Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Appetizer, Lunch, Snack
Cuisine: Canadian, Indian-Inspired
Ingredients Method Video

Ingredients
  

Plain Flatbreads; I used one half of the batter for plain flatbreads, the other half to make chilla (below)
  • 1 cup split yellow mung beans aka moong dal
  • 2 cups water
  • ½ tsp salt
Chilla (Indian Flatbread) double these measurements if you aren't making the plain flatbreads above
  • ½ cup shredded cabbage
  • 1 carrot, grated
  • ⅓ cup chopped cilantro
  • 1 tbsp fresh minced or grated ginger
  • 1 clove garlic, minced or grated
  • 1 tsp cumin seeds
  • ½ tsp baking powder optional, but it adds a bit of extra fluffiness
  • ¼ tsp ground turmeric

Method
 

  1. Soak the yellow lentils in the 2 cups of water for 4 to 6 hours, or overnight.
  2. Place the soaked lentils and water plus salt in a blender and blend on high speed until a smooth batter is formed.
    3. 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.
  3. 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.
    4. 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.
  4. For the chilla (thicker Indian flatbread version), mix in the ingredients into the batter and repeat the same steps as above.

Video