Ingredients:

  • 1 cup Red Lentils (Split, skinless)
  • 3 cups Water (for cooking lentils)
  • 1 cup All-Purpose Flour (or GF blend)
  • 2 Tablespoons Fine Semolina or Cornmeal
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Cumin
  • ½ teaspoon Freshly Ground Black Pepper
  • ¼ cup Fresh Coriander/Cilantro (finely chopped)
  • 2 Tablespoons Water or Milk (to adjust batter consistency)
  • 2-3 Tablespoons Neutral Oil (for pan-frying)

Instructions:

  1. Rinse the red lentils thoroughly. Combine with 3 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer vigorously for 15–20 minutes until completely soft and mushy. Drain off any excess water very well.
  2. Transfer the cooked lentils to a food processor or blender. Blitz until a very smooth, thick paste is formed. Allow this purée to cool slightly (about 10 minutes).
  3. In a large mixing bowl, whisk together the flour, semolina (if using), salt, baking powder, cumin, and pepper.
  4. Add the cooled lentil purée and chopped coriander to the dry ingredients. Mix well with a wooden spoon or spatula until a shaggy dough forms.
  5. If the dough is too stiff, add the reserved water/milk, 1 tablespoon at a time, until it resembles a firm playdough. Knead briefly (1 minute) on a lightly floured surface.
  6. Cover the dough and let it rest for 15 minutes.
  7. Divide the dough into 8 equal pieces. Roll each piece into a ball. On a lightly floured surface, roll each ball out thinly (about 1/8 inch thick) into rough circles.
  8. Heat a heavy-bottomed skillet or griddle over medium-high heat. Add a drizzle of oil. When the oil shimmers, carefully place 1 or 2 flatbreads in the pan.
  9. Cook for 2–3 minutes per side until the flatbread develops golden-brown spots and puffs up slightly. Brush with a little extra oil/ghee during cooking if desired.
  10. Transfer cooked flatbreads to a plate lined with a tea towel to keep them warm and soft while you finish the batch.