How to make Lentil Flatbread 

Glad you like the recipe and yes really easy. Have a look at the 5 lentil recipe too as I have used the same mix to make pancakes,garlic bread, naan bread, pizza base and crisps...there are so many different variation to adapt the recipe thats why I love it

Glad to see someone else is mixing things up. I also make them with chickpeas because as you said they have a different flavour. You can do pretty much the same as all the other lentil recipes. I do find the sweeter recipes work better with chickpeas as they don't taste as earthy as lentils but in saying that they still work well with savoury recipoes too. I have made chickpea crisps too with soaked chickpeas but still prefer chickpea flour to make tortilla chips

​@@foxsweightwatcherkitchen854 I agree ! the chickpeas one's are very good with sweeter recipes. Thanks to you for the lentil recipe at first that made me try the chickpeas, I'm absolutely delighted to have come across your video and looking forward to see more of them. Cheers ! ;)

The thing I love the most about the red lentil mix is it is so versatile. I do use it as flatbread...i followed with 5 lentil recipes. I even use it as a gluten free samosa wrap...thats the way I do my wraps but cook both sides for a wrap unlike the samosa way which is cooked one side ..glad you like it

You are the same as me. soon as it's cooked I wanna eat. look at the 5 lentil flatbread recipe too, there's some more ideas. I like the lentil pancakes and also like the banana lentil flatbread too.

Nice to see the bread go and something else to eat instead. You can even do the same with chicpea too but soak for 24 hours to get them really soft first

Lentils are pure carbs

@@troy4219 You are right...however I do find lentils very filling and keep me satisfied longer 🙂

Thanks for the advise. Always willing to improve

Ive had it for years. It's called Ninja food processor and model number is worn off and cannot remember where i got it but hcan see it on google images if you google it

sorry to hear you are having problems. Mostly I cook them on gas so that is not the problem. Changing the water is also not the problem as I frequently change the water..just forgot to say it on the video. If you are using a good non stick pan then they should not stick. I have used different pans and found that some stick..they are the older pans with diferent type of non stick finish...If you are oiling the pan first then wiping the residue away it should not stick as the pan has been seared...you could try with a different pan see if that helps but before you go buying a new pan here is a trick.. add some table salt to the pan and light covering of drizzled oil to cover the salt. cook on high heat until the oil almost smokes then with a dry cloth wipe it all out. This is the way chineese cooking is done with a new steel wok to stop food from sticking..its a tried and tested searing method... give it a try and let me know how you get on

I am sorry to hear you've been having problems with them...OK here's a trick I use...If you want to use them as wraps instead of bread slices then first look at my gluten free samosa wrap. Its made with the same ingredients but on that video I only cook one side so you'll have to cook both sides like typical flatbread, then if you wann keep them in the fridge use plastic wrap (cling film) between each one and mine keep in the fridge for about 3 days before they go dry. Stick to the 2-1 ratio and I always soak overnight, the next day I weigh the whole batch then tip the overnight water away. Rince under a hot tap usually in a clear jug to see the water colour (usually milky) then tip and rinse again until final rince the water is almost clear then re-weigh back to the correct weight then blend. Hope these tricks help...with normal flatbreads I use fresh when cooked and cooled then freeze and microwave when needed and they always taste fresh...let me know how you get on

Could you just keep the batter in the fridge for a few days and cook each day from the batter?

baking soda/powder not required as they are flatbreads and no ned to rise plus it makes no difference (does not makle lentils rise) and salt is to taste but not required. Two ingredients to make the flatbread...just red lentils and water

Thanks for the comment. In the 5 lentil video I have used garlic for garlic bread, nigela seed and mixed spice blend for a lentil naan bread. The lovely thing about this recipe is you can add as much or as little as you like to ajust the flavour of the lentil bread and adapt it how ever you like. It's probably the most versatile recipe I know

Cook chicken with those spices and make roll ups with it. Add some spinach.

@@Dovey62 heres another one too. If you watch how I made the gluten free samosa wraps (pasting the mix to bottom of pan) I then cook the other side too and it serves better like tortilla wrap then the fillings are endless.

Not the first one to ask but the answer is no...cooked lentil don's seem to hold together and they seem to turn more like a scrambled egg look instead of an omlette. I don't understand the science of why but raw soaked do it but cooked they don't. Ive tried several times

Yes you can use any co;our lentils , even chickpeas and other pulses too. they will all taste slightly different and the blending times especially green and brown lentils will vary but they can all be soaked and blended and will all make the flatbread. hope that helps you. good luck.

I always do. I weight the container first then rinse then re-add fresh water. Just forgot to add that part to the video....dosen't matter if you don't rinse as they still taste great as I have forgot before

This is why I love the lentil flatbread recipe. It is so adaptable thats why I did the 5 lentil recipe too to show other ways to cook it to make it different. I love to make them into lentil flatbread pancakes

Sabrina Christine No special combining efforts required, though variety is always nice! www.forksoverknives.com/the-latest/the-myth-of-complementary-protein/

Mixing doesn't make a complete protien, that is a myth. Our bodies make the protien we need from amino acids. All plants have aminos, some more than others...😉

Lentils have their own flavour. The texture if lentils are just boiled are similar to cooked bean texture but taste is nothing like beans. hope that helps

I soak the lentil overnight then weigh the whole thing then tip and rinse a few times to clean water then refil water back to same weight . Hope that helps

@@foxsweightwatcherkitchen854 that's not what you say in the video...or is that just for samosas, not the flatbreads? TIA

I have never tried with brown lentils ...same as green because they are whole. I don know if it will work but it is worth a try...I always say nothing ventured nothing gained...thats how I make lots of my recipes ...by trial and error...give it a try and let me know how it worked out

Hi Again I have now tried it with brown lentils and yes they work too. the difference is I had to add 2 and half cups of water instead of just 2 cups as the mix was quite thick. The cooking took a little longer as well and a couple of them blew up like when making pitta bread, they also tasted a little more moist than when making with the red lentils. Blending time was a lot more too because they still have the skin attached unlike red lentils....so plenty of blending and a bit more water and its still good to eat

@@foxsweightwatcherkitchen854 thank you so much

the only way the lentils stay gritty is if it is not blended enough, I had the same problem with an old blender that i used to have..hope that helps

@@foxsweightwatcherkitchen854 - Appreciate the feedback , and I wondered if it wasn't the case . I bought this Ninja machine with both blender and food-processor attachments , and the latter is what I used to try this . I'll try the blender next time , hopefully it'll make the difference . Thanks again !

Hello Areem, it's worth trying to heal up your pan to make it hotter then pouring the batter, lowering the heat a wee bit. Otherwise control the water initially added. All the best.

don't give up hope..the good thing is you dont have to throw the mix away because it didn't come out well...just throw it back into the mix..add little more water and re-blend..the trick is medium heat...put pan on heat and leave it..then spray oil and if it hisses then its good to cook. 2-2.5 mins on side one then flip over and give another minute or 1.5 and it should be ok...let me know how you get on

Probably your pan .

The beautiful thing about the lentil flatbread recip;e is that it is so addaptable to anyone's taste. If you want to add salt then you can to make it taste better for you. If you watch my 5 lentil flatbread recipe you will see how adaptable the basic mix is. I also did a lentil flatbread banana bread video too.