Lentil Flatbread

Lentil Flatbread

Enjoy plain or add savory herbs or dates and spices for more variety!


  • 1 cup split red lentils, soaked in water to cover by 2” for 3 hours or longer 
  • 2 cups water, or  use broth if making savory flatbread (not option #3)
  • 1/2 teaspoon salt (optional)

Flavor options:

1.  For mild flavor, before blending add 1 tablespoon chopped shallot, spring onion, or chives, and 1 teaspoon each granulated garlic and granulated onion (may use powder).

2. For savory middle eastern flavored flatbread, before blending add 1 teaspoon each garlic powder, curry powder, ground cumin, and salt (1/2 teaspoon if added salt to the base); also 1/2 teaspoon each chili powder and ground coriander.  After blending add 2 tablespoons chopped spring onion or chives.

3. For slightly sweet crepe/pancake type flatbread: Before blending add 1-2 pitted date, 2 teaspoons vanilla extract, and 1/4 teaspoon ground nutmeg or cinnamon. Try our Berry Marmalade to make dessert.


Use a non-toxic nonstick saute pan or a nonstick electric ceramic griddle

To Cook:

Preheat the skillet or griddle to medium-hot. Wipe the pan with a paper towel and pour a bit of oil to season it. If you want larger flatbread use a large ladle of batter and tilt the saute pan to spread, or on griddle, use back of ladle to make a round or oval. Use a 1/3 cup measuring cup (spreading with the back of the cup) when making them on the griddle to make them side by side and make 8 per batch, producing at least two batches. Begin by doing a tester flatbread to get the feel for it.

After adding batter to the pan, let the flatbreads cook until they are light brown when you lift an edge to check, usually about 3-5 minutes.  Turn and cook the other side. Remove and cool on a rack, or a plate.  Serve warm, or cool and store them in the refrigerator for up to a week, or freeze, separated by wax paper or parchment paper for several months. The leftovers are best if slightly heated in either a microwave or a pan.

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