2-Ingredient Red Lentil Flatbread: Easy Recipe

Red lentils can become a flexible flatbread with just two core ingredients: dry red lentils and water. The lentils are soaked, blended into a batter, and cooked in a skillet like a thick crepe or soft wrap.

This 2-ingredient red lentil flatbread is useful when you want a simple savory base for hummus, vegetables, beans, or a quick lunch. Salt and spices are optional pantry additions rather than required ingredients.

The two ingredients

1 cup dry red lentils
About 1 1/2 cups water for soaking and blending

You will also need water to rinse the lentils. A small amount of oil for the pan can make cooking easier, although a good nonstick skillet may need very little.

Step 1: rinse the lentils

Place the red lentils in a fine-mesh strainer and rinse until the water looks clearer. This removes dust and loose starch from the surface.

Step 2: soak

Cover the lentils generously with water and let them soak for several hours or overnight in the refrigerator. The lentils will soften and expand.

For food safety, refrigerating during a long soak is a simple habit, especially in a warm kitchen.

Step 3: drain and blend

Drain the soaked lentils. Add them to a blender with fresh water, starting with about 3/4 cup. Blend until completely smooth, adding a little more water if needed.

The batter should be pourable but thicker than ordinary crepe batter. If it is extremely thin, the flatbreads can become fragile. If it is too thick to spread in the pan, add water a tablespoon at a time.

Step 4: cook

Heat a nonstick skillet over medium heat. Lightly grease it if necessary. Pour in a portion of batter and use the back of a spoon or the pan’s movement to spread it into a round.

Cook until the top looks mostly set and the bottom releases easily, then flip. Cook the second side until lightly browned. Exact time depends on thickness and pan temperature.

Why the first flatbread may be imperfect

Like pancakes, the first one helps you learn the pan. If it sticks, let the pan heat a little longer or use a small amount more oil. If the center stays wet while the outside browns, lower the heat and make the flatbread slightly thinner.

Optional savory additions

The recipe can stay at two ingredients, but seasonings make it more versatile:

salt
garlic powder
smoked paprika
cumin
black pepper
chopped herbs
nutritional yeast

Stir dry seasonings into the batter after blending. For nutritional yeast, remember that vitamin B12 content depends on fortification. Our nutritional yeast guide explains the difference.

How to serve red lentil flatbread

As a wrap

Make the flatbread thin and flexible, then fill it with hummus, greens, cucumber, roasted vegetables, or chickpeas.

With soup

Cook it slightly thicker and tear it into pieces for dipping into lentil soup, tomato soup, or curry.

As a grain-bowl side

Serve wedges beside a bowl of vegetables and beans. A creamy sauce works especially well; see our plant-based grain-bowl sauces.

As a simple snack

Spread with hummus or another bean dip and top with sliced vegetables.

Can you make it without oil?

A high-quality nonstick pan may allow you to cook the flatbreads without added oil. If the batter sticks or tears, a very thin coating of oil can make the process more reliable.

Can you use green or brown lentils?

Other lentils can be blended into batters, but they have different skins, flavors, and cooking characteristics. Red lentils are especially convenient because they soften readily and blend smoothly. Start with red lentils before experimenting with substitutions.

Can you make the batter ahead?

Yes. Keep soaked lentils or blended batter refrigerated in a covered container and use promptly. If the batter thickens in the refrigerator, stir in a small amount of water before cooking.

How to store cooked flatbreads

Cool them before stacking so trapped steam does not make them excessively wet. Store covered in the refrigerator. Reheat briefly in a skillet or microwave until warm.

For longer storage, separate flatbreads with parchment and freeze them. Thaw in the refrigerator or reheat from frozen as appropriate.

Are red lentil flatbreads a complete meal?

They can contribute protein, carbohydrate, fiber, iron, and other nutrients from lentils, but a flatbread by itself is not necessarily a balanced meal. Add vegetables, a dip or sauce, and other foods that fit your needs and preferences.

If you are building a pantry around lentils and other versatile foods, our plant-based pantry staples guide is a useful starting point.

Troubleshooting

Batter sticks: preheat the pan longer or add a light coating of oil.
Flatbread tears: make it slightly thicker and wait until the first side is fully set before flipping.
Center is gummy: reduce heat and cook longer.
Batter is too thick: add water gradually.
Batter is too thin: let it rest briefly or blend in a small amount of additional soaked lentils.

Bottom line

Red lentils and water can make a surprisingly useful flatbread. The technique is simple: soak, drain, blend, and cook. Once you have the basic batter right, season it to match wraps, bowls, soups, or snacks without turning a two-ingredient recipe into a complicated project.