Vegan Red Lentil Flatbreads
High protein lentil flatbreads. 100% gluten-free, super healthy, and delicious.
Equipment
- Weighing scales
- Blender
- Mixing bowl
- Spatula
- Frying pan - non stick
- Spoon
Ingredients
To make the flatbread batter
- 240 g Red lentils
- 340 ml Water - filtered
- 40 g Tapioca flour
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- .5 teaspoon Black pepper - ground
- 1 teaspoon Pink salt
To cook the flatbreads
- 30 ml Coconut oil
Method
To make the flatbread batter
- Wash the red lentils.
- Add the red lentils, water, spices, and salt to a blender, and blend for 30-40 seconds until smooth.
- Strain into a bowl.
- Whisk in the tapioca flour - cover.
- Allow the batter to rest for 1-2 hours at room temperature.
To cook the flatbreads
- Warm the frying pan to medium heat.
- Add a splash of coconut oil.
- Add approximately 100g of the batter to the pan, allow to cook without moving the pan for about 2 minutes.
- When golden brown, flip and cook the other side until golden.
- Careful not to overcook and dry out. They will cook quickly.
- Cook in batches and transfer to paper towel to drain.
- Serve with your favourite curry, dal or dips.
Recipe Notes
Recipe Variations
- For even better results, try making the batter the night before.
Nutrition Facts
Serving: 100gCalories: 206kcalCarbohydrates: 30gProtein: 10gFat: 5gSodium: 394mgPotassium: 399mgFiber: 12gSugar: 1gVitamin A: 21IUVitamin B1: 0.4mgVitamin B2: 0.1mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 0.2mgVitamin C: 2mgVitamin E: 0.2mgVitamin K: 2µgCalcium: 30mgCopper: 0.2mgFolate: 192µgIron: 4mgManganese: 1mgMagnesium: 52mgPhosphorus: 184mgSelenium: 3µgZinc: 2mg
