VEGAN LENTIL FLATBREAD » Gluten-Free, Oil Free, Super Simple to Make!

The perfect solution for Gluten-free diet! I love them 💗! Also tried the one with salsa. Freezing went fine. The only problem is having to soak them when you want them now! I drained the soak water into a separate jar and stored the beans in a separate container overnight in the fridge. It worked fine as there was no waiting. I'm telling my family & friends about this miracle wrap. 😊 Thanks much for the recipes.

In my home in India, we also add grated carrots, tomatoes, green chillies, ginger, coriander leaves, teeny bit of turmeric powder, black pepper powder, whole cumin seeds to this batter. 💚

In South India we soak lentils and Uradh Dhal seperately for 4 hours and grind both togather and leave the batter overnight to feement. Then we make these breads, which are called as dosa. We add pieces of onions, coriander leaves and a little bit of green chillis, pinch of salt, turmeric to the bread / dosa batter before cooking

Apart from the nice result you get a "Thumbs up" just for probably having the only recipe in Youtube which actually takes exactly the two ingredients just as said (usually they say there is only two ingredients but in the end there are at least 4 more). Thank you for sharing

This is exactly like several traditional Indian recipes. Any type of Lentil can be used especially with a little rice mixed in to balance the protein and make them more rounded. They are often lightly fermented to to increase the fluffiness and give them more of the vitamin b12 that a vegetarian diet needs. The soak times have to be adjusted to the size of the lentil. For example this lentil takes two to three hours to soak while chick peas tale six. Just bite one to make sure they are soaked enough. Add the spices like cumin, pepper, ginger, garlic, onion or cilantro to taste.

1-2-3. Easy! 1 cup lentils, 2 cups water, 3 soaking hours! I need these little tricks to remrmber😃

EUREKA! Finally "bread" with no eggs or wheat. Thank you so much!

We call it cheela here in India and it is my favourite breakfast.. easy to make, healthy and yummy.. we add chopped onions, tomatoes, cumin seeds as well as powder, chopped coriander, chillies and if you want can add hing.. 😋😋 it will become more tasty

I was going to write a letter to the makers of a popular/famous "sprouted bread" I force myself to eat because I couldn't find a "bread" substitute. I wanted to tell them they needed to do something to it at nearly $8.00 a loaf. Whenever I wanted bread I would have to force feed it to myself...the taste was like eating "dry wood splinters with a wish for salt"... OMG! I am so on to this life saving recipe. I like the DIY of it...I like the softness of it... I knew there had to be something else you could do with "red Lentils". I am subscribing now and I am on a hunt for Red LENTILS. I do want to add though... your blender is "OVERKILL". LUV YA!:hand-orange-covering-eyes:

My husband and I recently went vegan, but I don't like legumes! He found this recipe and wanted me to make it for him. I was so skeptical - this couldn't work! BUT IT DID! It was so easy - it held together - and it actually tasted good - just the plain version!! I am so excited (and I'm not the type to get this excited about a recipe, and this is the very first comment I ever made online). My mind is spinning with ideas for variations. I am so encouraged that I can now make this vegan thing enjoyable : ) Thanks so much for this video!!

Lentils feed the world.

This is a common breakfast recipe in India made with different lentils, also with a combination of rice and vegetables. And yes, this can be made on cast-iron pans

I was skeptical, but I tried it and the result was beyond my dreams. I'm gonna try some of the other variations mentioned in comments here next time! This is a recipe I will be making for the rest of my life.

In India, we call it "CHEELA". it's really awesome and tasty

This is just what I've been looking for. I'm celiac and buying gluten free bread is expensive. This is a great alternative.

These are perfect, no more factory bread! As an option, try adding some baking powder just before cooking. It makes them rise, and peppers the top with holes, just like a large English crumpet. They really hold any sauces this way. 😍

I just tried it. I soaked it in the fridge for exactly 3 hours since i hadn't eaten yet. Measurements were exact, but my batter didn't seem as rich as yours so I was worried, especially when my first attempt with a ladle failed miserably. I took to pouring it in the center of the pan, since it was in a cup with a pour corner. I needn't have worried. I tried my first one with peanut butter and a tsp of no sugar added fruit jam, and it was amazing! Thank you!

We make something similar in our home with 1 part rice to half part urud dahl (white lentil), we blend, then let sit covered in a warm sunny area for 8-12 hours, it should be more risen and fluffy (batter is fermented), then we pancake them. They become even fluffier if a bit of baking soda is added. I add salt. When we're cooking ours in the pan, we top it with diced tomato, onion, carrot, pepper. We also eat with a homemade coconut chutney for extra flavour. It's called uttapam. Even healthier because it's fermented but it does take more time.

The water from the soaked has some enzymes that are not the best to really eat for digestion, you could soak them pour off the water into measuring cup to see how much drainage occurs and then replace that with the same amount of fresh water.

I made this today and it is fantastic. I soaked the lentils overnight. I was afraid it would be too runny, so I took out about 1/4 cup of the water before I put the lintils in my VitaMix. Figured I could add the water back if I needed to, but didn't. I also added 1/2 teasp of baking powder. I will try different spices and things as I experiment. Made them thin and they turned out perfect in my nostick pan. Didn't use the spray because my pan advised not to use nostick spray on nostick surfaces. Does something to the nostick finish. Just a paper towel with a little olive oil on it before each batch. I can see using this recipe from now on. Only problem is I can't stop eating them. Thank you so much, Jill. Stay safe.