Here’s a simple, nutritious homemade lentil bread recipe (often called lentil flatbread or gluten-free lentil loaf). It’s high in protein, naturally gluten-free, and surprisingly easy.
🫓 Basic Lentil Bread (Savory)
Ingredients
- 1 cup dried red lentils (masoor dal)
- 2 cups water (for soaking)
- ½ cup fresh water (for blending)
- ½ tsp salt
- ½ tsp baking soda or 1 tsp baking powder
- 1–2 tbsp olive oil
- Optional flavor add-ins:
- Garlic (1–2 cloves)
- Cumin or coriander powder
- Chopped herbs (cilantro, parsley)
- Chili flakes or green chili
Instructions
- Soak the lentils
- Rinse lentils well.
- Soak in 2 cups water for 3–4 hours (or overnight).
- Blend into batter
- Drain soaking water.
- Blend lentils with ½ cup fresh water until smooth (like pancake batter).
- Add seasoning
- Mix in salt, baking soda/powder, oil, and any optional spices.
- Cook (two options)
Option A: Flatbread (like pancakes)
- Heat a nonstick pan on medium heat.
- Pour a ladle of batter and spread slightly.
- Cook 2–3 minutes per side until golden.
Option B: Oven bread (loaf style)
- Preheat oven to 180°C (350°F).
- Grease a small loaf pan.
- Pour batter in and bake 25–35 minutes until firm and lightly browned.
Tips
- For softer bread, don’t overcook.
- If batter is too thick, add a little water.
- You can ferment the batter for 6–8 hours for a tangy flavor (like dosa).
Variations
- Stuffed version: Add grated veggies (carrot, zucchini).
- Crispy version: Make thinner pancakes.
- Spiced desi version: Add turmeric, cumin, green chilies, and onion.
Serving Ideas
- Eat with yogurt, chutney, or curry.
- Use as a wrap instead of roti.
- Great for breakfast or a light dinner.
If you want, I can give you a no-soak quick version or a high-protein gym-friendly version with extra ingredients.
