This soft and savory flatbread has been a staple in Middle Eastern and Mediterranean kitchens for centuries. Red lentils, widely used in soups and stews, transform beautifully into a versatile, easy-to-make bread that pairs perfectly with dips, spreads, or even as a wrap. If you’ve been looking for a healthy, plant-based alternative that doesn’t compromise on taste, this is it!
Ingredients
1 cup red lentils, soaked for 4 hours (200 g)
1 cup water (240 ml)
2 cloves garlic, minced
1 tsp dried oregano (2 g)
1/2 tsp ground cumin (1 g)
1/2 tsp salt
1 tbsp olive oil (15 ml)
Instructions
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper to prevent sticking.
Step 2: Soak the Lentils
Place 1 cup of red lentils in a bowl.
Cover with water and let soak for at least 4 hours. This softens the lentils, making them easier to blend.
After soaking, drain the lentils completely.
Step 3: Blend the Batter
In a blender, combine:
Drained lentils
1 cup of fresh water
Minced garlic
Dried oregano, cumin, salt, and olive oil
Blend until completely smooth and creamy.
Step 4: Spread & Bake
Pour the batter onto the prepared baking sheet.
Use a spatula to spread it evenly (aim for a thin, uniform layer).
Bake for 20-25 minutes until firm and slightly golden.
Step 5: Cool & Serve
Let the flatbread cool for a few minutes.
Slice into pieces and enjoy with your favorite dips like hummus, baba ganoush, or tzatziki.
Notes
see continuation on next page
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