No Bake Lentil Flatbread, Gluten Free and Vegan

I’m a sucker for lentil chips and lentil snacks so I was looking for a way to create something similar at home.

I’ve tried two ways in making the flatbread: with cooked lentils and with uncooked lentils. Both versions resulted to great flavor and texture. The first version, the one with cooked lentils, reminded me more of a naan bread.  The second version, the uncooked lentils, gave a nice crunchy texture.

My most favorite part about these two recipes is that both are super easy to make- just process the lentils, mix the ingredients and fry. Yup, I didn’t bake the bread but rather fried it using a cast iron pan which gave a nice char.

No Bake Lentil Flatbread, Gluten Free and Vegan

Ingredients:

• 1 cup cooked lentils
• 1 cup rice flour (or few more spoonful depending on how thin or thick your vegetable broth is)
• 1 cup vegetable broth
• salt and pepper to taste
• pinch of curry powder (optional)
• a tablespoon of cooking oil or less if you’d like a low fat dish

Directions:

Using cooked lentils:

1. Using a high speed blender or food processor, blend the lentils until they’re creamy.
2. In a mixing bowl, combine the lentils, rice flour, vegetable broth, and a sprinkle of salt, pepper, and pinch of curry powder. The mixture should form a loose dough. If the mixture is too runny, add a few more spoonful rice flour and mix well. If the dough is too thick, add more vegetable broth.
3. Knead and form the dough into disk shapes or your desired shape.
4. Heat a cast iron pan or regular pan, pour your favorite high heat oil. Once the oil is hot enough for frying, gently add the dough and let it fry until the bottom side has hardened. If you want it to brown, cook for yet another 5-10 minutes.
5. Using a thin metal spatula or ladle, flip the bread over to the other side and let it cook for another 5-8 minutes. You may also simply check if the bottom part is done.
6. Repeat the process for the remaining dough.
7. Serve with your favorite condiment or jam. I enjoyed mine with strawberry jam and spicy mango jam. Yum!

 

Using uncooked lentils:

You may also use uncooked lentils. Just grind the lentils using a high speed blender or food processor, then transfer to a bowl and mix with the rest of the ingredients. The mixture should be like a creamy pancake mix and not a dough. After heating your pan, gently pour the batter and cook the batter like how you would cook a pancake.

The result gave a nice crunch on the outside and chewy texture inside. I’ve enjoyed it with my breakfast dish: tofu scramble and steamed kale.

 

I’ve submitted this recipe to the Virtual Vegan -Linky- Potluck. Feel free to check out the rest of the dishes in this party! Click the button below.