High-Protein Gluten-Free Lentil Flatbread with Herbs
Ingredients:
- 1 cup red lentils (soaked for at least 2–3 hours or overnight)
- ½ cup water (adjust as needed for batter consistency)
- 1 tbsp olive oil (optional, for moisture)
- ½ tsp baking powder (for fluffiness)
- 1 tsp garlic powder (or fresh minced garlic)
- 2 tbsp fresh herbs (parsley, cilantro, or dill – finely chopped)
- ½ tsp cumin or coriander powder (optional for flavor)
- Salt & pepper, to taste
- A little oil or ghee for cooking
Instructions:
- Prepare the batter:
- Drain and rinse the soaked lentils.
- Blend them with water until you get a smooth, pancake-like batter.
- Add olive oil, baking powder, garlic, herbs, spices, salt, and pepper. Mix well.
- Cook the flatbreads:
- Heat a non-stick skillet or griddle on medium heat.
- Grease lightly with oil.
- Pour about ½ cup of batter and spread into a flat circle (like a pancake).
- Cook for 2–3 minutes until bubbles form, then flip and cook another 2–3 minutes until golden brown.
- Serve:
- Stack them warm and garnish with fresh herbs.
- Serve with hummus, dips, curries, or use as a wrap.
Tips & Variations:
- Add chopped spinach or kale to the batter for extra nutrition.
- Make them spiced with chili flakes or smoked paprika.
- For a cheesy flavor, mix in 1 tbsp nutritional yeast.