These simple and easy flatbreads are vegan, vegetarian, gluten free, dairy free and only uses 3 ingredients. Woot! They are fantastic with a good curry or on their own smothered with cashew cream or a generous helping of your favourite dip or chutney.
As usual click here for the process video (ASMR this time for a change) or click below.
Here's the recipe....
Ingredients:
1 cup red lentils
2 cups water
3 cloves garlic, chopped
Method:
Soak lentils in water for 3 hours.
Add garlic and blend until smooth.
Heat a non-stick frypan to a moderate-high heat.
Tip about 1/3 cup of mixture into the centre of the pan. Using a smooth motion, tilt the pan in a circular motion to cover the base.
Leave for 2 minutes or until large bubbles form on the surface.
Using a rubber flat turner, flip the flatbread and cook the other side for 2 minutes.
Remove from pan and place on a warmed plate for serving
Tips:
- No need to add oil to the pan just make sure your pan has a good non coating.
- I use two pans at the same time to save time when cooking these.
- These can be made ahead of time and re-heated in the microwave.
- To help with flipping and to make it easier to get under the flatbread when it comes to flipping over, leave a 1cm rim around the edge when tilting the pan to cover the base.
- Adding salt and pepper or other spices and herbs can be done prior to blending to give the flatbreads a different flavour.
Enjoy!
Crafty Epicurean.
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