Description
These Easy Lentil and Herb Flatbreads are a nutritious and delicious twist on traditional flatbreads, combining cooked lentils with whole wheat flour and fragrant herbs. Perfect for a quick snack or a side dish, these flatbreads are simple to prepare on the stovetop and offer a wholesome alternative to bread.
Ingredients
Scale
Flatbread Dough
- 1 cup cooked lentils
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup water (or as needed)
Instructions
- Mix Ingredients: In a mixing bowl, combine cooked lentils, whole wheat flour, salt, olive oil, dried thyme, and dried oregano to create the base mixture for the dough.
- Add Water Gradually: Slowly add water to the mixture a little at a time, stirring continuously until a dough forms. You may not need all the water depending on the moisture content in the lentils.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for a few minutes until it becomes smooth and elastic.
- Shape Flatbreads: Divide the dough into small, evenly sized balls. Flatten each ball gently with your hands or a rolling pin into round flatbreads approximately 1/4 inch thick.
- Cook Flatbreads: Heat a skillet over medium heat. Place each flatbread onto the skillet and cook for 2-3 minutes on each side until they are golden brown and cooked through.
- Serve: Remove from skillet and serve warm. Enjoy these flatbreads solo or alongside your favorite dishes.
Notes
- If the dough is too sticky, add a little more flour to make kneading easier.
- Use freshly cooked lentils for best texture and taste.
- These flatbreads can be reheated in a skillet or oven for a few minutes.
- Feel free to experiment with other herbs such as rosemary or basil for varied flavors.
- Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days.
