Indian-Inspired·Side Dish
Red Lentil Flatbread
An incredibly simple and versatile flatbread made from just red lentils and water. These are naturally vegan, gluten-free, and surprisingly flexible, making them perfect for wraps or serving alongside your favorite curry.
Prep
180m
Cook
20m
Total
200m
Serves
8
Method
- 01
Place the red lentils in a blender or food processor and cover with 2 cups of fresh cold water. Allow the lentils to soak for at least 3 hours until they have swollen.
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- 02
Blend the mixture on high speed until a very smooth, relatively thin batter forms. Pour the batter into a bowl and stir in the salt and any optional spices like turmeric or curry powder.
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- 03
For the best texture and flavor, cover the bowl and refrigerate the batter overnight. If you do this, whisk the batter thoroughly the next day as it will naturally separate.
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- 04
Heat a non-stick pan over medium-high heat. Lightly grease the surface by rubbing it with a paper towel dipped in a little olive oil.
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- 05
Pour about 1/3 cup of the batter into the hot pan. Use the back of a ladle or spoon to spread the batter from the center outward to create an even circle roughly 5 to 6 inches across. Immediately lower the heat to medium.
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- 06
Cook undisturbed for about 2 minutes. Once bubbles break through the surface and the bottom is seared and set, carefully flip the flatbread. Cook the second side for another 2 minutes until fully set.
Watch · 3:31
- 07
Transfer the finished flatbread to a plate and cover with a clean kitchen towel. Repeat with the remaining batter, stacking the flatbreads under the towel to keep them warm and flexible.
Watch · 3:56
From Chef John
“A bland legume is a bad legume.”
“They are real and spectacular.”
“You are, after all, the Chrissy Teigen of eating like a vegan.”