Ingredients
This recipe really does use only three ingredients:
- 1 cup (190 to 200 g) dry red lentils. Split red lentils work best because they soften quickly and blend into a very smooth batter.
- 1 cup (240 ml) water, plus extra for soaking. Use fresh water for blending rather than the soaking water.
- ½ teaspoon salt, or to taste.
A small amount of oil is optional. You do not need it for the recipe itself, but if your pan tends to stick, a light greasing can help.
A quick note on red lentils
Red lentils are small, orange-colored lentils that are sold either whole or split. Split red lentils are the most common type in grocery stores and are ideal here. Before soaking, it helps to pick through them for any debris and give them a quick look, then soak them as directed below. Their mild, slightly earthy flavor works well in both savory and lightly spiced dishes, and the batter turns a pretty golden color as it cooks.
Instructions
Place the dry red lentils in a bowl and cover them generously with water. Let them soak for at least 3 hours, or up to 4 hours, until softened. If you plan to soak them for longer than that, place the bowl in the refrigerator.
Soaking is the most important step for texture. Softened lentils blend into a smooth, creamy batter, and a smooth batter is what gives you flexible flatbreads that cook evenly.
Drain the soaked lentils thoroughly and rinse them under cool running water. Allow any excess water to drain away before transferring the lentils to your blender. Discard the soaking water, since it is best to use fresh water for the batter.
Add the soaked lentils, 1 cup (240 ml) of fresh water, and the salt to your blender. Blend until the mixture is completely smooth, stopping to scrape down the sides if necessary.
The finished batter should be pourable but not watery. Think of the consistency of a classic pancake batter or a thin crepe batter. If it seems too thick, add water one tablespoon at a time until it flows easily off a spoon.
Place a nonstick skillet over medium heat and let it warm up thoroughly. A properly heated pan helps the batter set quickly as soon as it touches the surface. If your pan tends to stick, lightly grease it with a little oil, although oil is not required for the three-ingredient recipe itself.
Pour approximately ¼ cup of batter into the center of the hot skillet. Quickly tilt the pan in a circular motion so the batter spreads into a thin, even round. Aim for a thickness similar to a small tortilla.
Work quickly here. The batter begins to set almost immediately, so tilt the pan right after pouring for the neatest circles.
Cook for about 2 to 3 minutes, until the surface looks dry, the edges begin to lift, and the underside develops light golden spots. Carefully slide a thin spatula underneath and flip the flatbread.
Cook the second side for another 1 to 2 minutes, until it is set and lightly golden. Transfer the cooked flatbread to a plate and cover it with a clean kitchen towel to help keep it soft.
Repeat with the remaining batter, stirring it gently between portions if it begins to settle. Stack the finished flatbreads under the towel to retain their warmth and flexibility. Serve warm with your favorite fillings, dips, or savory dishes.