Lentil flatbread
Food Wishes · ♥ 3.5K likes · 143.4K views · 348 min video
Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup red lentils
- 2 cups cold fresh water
Put a cup of red lentils in a blender with cold fresh water and soak at least three hours.
Blend the swollen lentils on high speed to a very smooth, relatively thin batter.
It can be used right away but is better wrapped and refrigerated overnight; whisk it back together before use, since it separates and thickens a little.
Heat a non-stick pan over medium-high and rub the surface with an olive-oiled paper towel.
Cooking the lentil flatbreads
- olive oil
Pour in about one third cup of batter and spread it from the centre out with the back of a ladle into an even circle five or six inches across.
Lower the heat to medium and leave it alone about two minutes, until bubbles break through the top; slide the edge of a spatula underneath to check the surface has seared before flipping, since flipping too early is the only way to ruin it.
- ground chili (optional)
Leave the second side alone about a minute before moving it, and give it about two minutes in total.
Keep a towel over the plate as they pile up, to hold the heat in and stop them drying out.
Texture, flavourings and uses
The soaking ratio sets the thickness: two cups of water to one cup of lentils is the ideal, and less water gives a thicker batter.