Ingredients
Equipment
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.
Nutrition
Notes
Recipe Variations
- For even better results, try making the batter the night before.
