Under the Median: My Experience Making Two Ingredient Red Lentil Flatbread

Wednesday, May 1, 2019

My Experience Making Two Ingredient Red Lentil Flatbread

I discovered the Blooming Nolwenn website a few weeks ago. I instantly fell in love with the creative recipes and breathtaking food photos. In fact, my entire Easter brunch was comprised of Nolwenn's recipes.

I have been wanting to try her red lentil flatbread for weeks now. So, yesterday I took the plunge! And I'm not sorry I did!

First things first, to make your very own red lentil flatbread, check out the recipe on bloomingnolwenn.com.

The recipe has just two ingredients. Seriously! That's it!

Step 1: Grind up red lentils

You begin by grinding up red lentils in a high speed blender. In an effort to be transparent, I will admit to you that I first tried grinding them in small batches in a coffee grinder. This option didn't work out too well. The lentils were, indeed, ground up. But, it heated up the coffee mill too much.

I quickly transferred the whole batch to my Blendtec blender.

It worked perfectly. Nolwenn said that the resulting mixture should resemble flour. Mine was not completely smooth. It more closely resembled cornmeal more than flour. But, the resulting flatbread was great. So, apparently it was fine enough.

Step 2: Add water to create batter

Add water. Stir. And wait about 5 minutes. You can add salt and pepper if you like. I didn't, because I had not decided what I was going to top them with. I wanted a flatbread that would allow me to add sweet or savory toppings equally well.

Step 3: Cook in a non-stick skillet

The batter was a little thicker than pancake consistency. I used a 1/3 cup measuring cup to insure that my flatbreads were all the same size. As soon as I added the batter to the pan, I smoothed the top with a large spoon, making it an even thickness. Flip after about 3 minutes. The top will look slightly dry when it's time to turn.

Each flatbread cooked quickly - just about 2-3 minutes per side.

Step 4: Enjoy!

I'm cutting them in fourths and taking them to Bible Study at church tonight. I'll serve them with homemade sweet potato hummus!

I have tried several flatbread recipes and have never had homemade flatbread or tortillas hold together as well as this bread! Check out how stable it is in the photo, even when I am folding it nearly in half!

How does it taste? Earthy and slightly sweet. My 11 year old adores them and is literally begging for them! I think they would be wonderful topped with a sandwich filling (like tuno salad), dipped in hummus, or even layered with a filling and baked like a tortilla casserole.

I made a double batch, which yielded 16 finished flatbreads. It was very easy and inexpensive. I used about 3/4 of a pound of red lentils. I buy my red lentils a case at a time from Mediterranean Mart for $2.00 a pound. So, for $1.75, I got 16 flavorful, colorful, versatile flatbreads.

Do give them a try! Let me know what you think. Head over to Nolwenn's website for the recipe. She has the most amazing food photography that I've ever seen on a foodie website!