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Four warm spiced lentil flatbreads stacked on a dark wooden board with cumin seeds and a bowl of green chutney

Warm Spiced Lentil Flatbread

Blended red lentil flatbreads spiced with cumin, coriander, and cayenne, cooked in a skillet in under 30 minutes. No yeast or oven required.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 195
Ingredients Method Notes

Ingredients
  

Flatbread Batter
  • 200 g split red lentils (masoor dal), soaked 2 hours then drained about 1 cup dry
  • 180 ml water plus more to adjust consistency
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp cayenne pepper reduce to a pinch for mild heat
  • 1 tsp fresh ginger, peeled and finely grated or 1/2 tsp ground ginger
  • 1 garlic clove, minced
  • 3/4 tsp fine sea salt
  • 2 tbsp neutral oil (avocado or sunflower) for cooking, divided

Method
 

Soak and Blend
  1. Place the drained soaked lentils in a high-speed blender with the water, cumin, coriander, cayenne, ginger, garlic, and salt.
  2. Blend on high for 60 seconds until the batter is completely smooth with no visible lentil pieces. It should pour like thick pancake batter. Add water 1 tbsp at a time if it's too thick to pour.
  3. Taste and adjust salt. Let the batter rest for 5 minutes while the skillet heats.
Cook the Flatbreads
  1. Heat a 10-inch cast iron or nonstick skillet over medium-high heat for 2 minutes. Add about 1/2 tsp of oil and swirl to coat.
  2. Pour in roughly 1/3 cup of batter and immediately tilt the pan in a circular motion to spread it into a round about 7 inches wide.
  3. Cook undisturbed for 2 to 3 minutes, until the edges look dry and set and small bubbles break across the surface.
  4. Slide a flat spatula under the flatbread and flip in one confident motion. Cook the second side for 1 to 2 minutes until lightly golden and firm to the touch.
  5. Transfer to a plate or a 90 C / 195 F oven to keep warm. Add another 1/2 tsp oil to the skillet and repeat with the remaining batter, making 4 flatbreads total.

Notes

I add the spices directly to the blender so they distribute evenly rather than stirring them in afterward, which can leave pockets of raw spice in the batter.