Instructions

1. Rinse the lentils, then transfer them to a liquidizer or food processor.
2. Add the water and rest for 3 hours.
3. Add the salt, spices and garlic to the lentils, then blitz until you get a smooth batter.
4. Add the grated carrot, baking powder and chickpea flour, then blitz again for a few seconds until the batter is thick and lightly textured. Stir in a small spoonful of oil.
5. Lightly spray or grease a non-stick pancake or frying pan with olive oil. Make sure you use a non-stick pan, otherwise the batter will stick to the pan!
6. Heat the pan over a medium heat.
7. Using a ladle, add a dollop of batter to the middle of the hot pan and, using the back of the ladle, spread it out into using circular movements. The flatbread can be round or oval - it doesn’t have to look perfect!
8. Cook for about 3 minutes or until the surface is no longer wet and the flatbread can be easily moved with a spatula.
9. Turn it over with the spatula and cook for another 2 minutes or so.
10. Transfer the flatbread to a plate and make more from the remaining batter.
11. Serve lukewarm or at room temperature.