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Carrot and ginger lentil flatbread

This carrot and ginger lentil flatbread is a bit thicker than a dosa and similar to naan, but it’s gluten-free, yeast-free and dairy-free. It’s yummy and filling, perfect with soups, stews and curries - or serve it with dips, spreads and various toppings.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cup red lentils
  • 1 cup water
  • 2 cloves of garlic
  • ½ tsp salt
  • 1 tsp black cumin seeds
  • 1 tsp ginger powder
  • 1 tsp baking powder
  • 1 carrot grated
  • ½ cup chickpea flour
  • Ground pepper
  • Oil

Method
 

  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.