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Red Lentil Flatbreads

Yield: 28 each

  • red lentils: 3 cups

  • water: 2 cups

  • pink salt: 0.5tsp

  • *optional protein: amaranth popped: 3Tbsp

  • *optional: nutritional yeast 1 tsp

  1. Soak lentils in the water for 3 hours. Blend using a high-powered blender. Add salt and ferment the mixture overnight at room temperature, until you can see tiny bubbles in the batter. Add any optional ingredients and stir to combine.

  2. Using a cast iron skillet or flat top griddle, pour 2oz portion of batter and spread evenly until the dough is even. cook for 2-3 minutes and flip (like a pancake). Serve with dips or chutneys.



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