VEGAN LENTIL FLATBREAD » Gluten-Free, Oil Free, Super Simple to Make!

[@lolee1234]

The perfect solution for Gluten-free diet! I love them 💗! Also tried the one with salsa. Freezing went fine. The only problem is having to soak them when you want them now! I drained the soak water into a separate jar and stored the beans in a separate container overnight in the fridge. It worked fine as there was no waiting. I'm telling my family & friends about this miracle wrap. 😊 Thanks much for the recipes.

[@dougjonnaebel5704]

interesting... mine didn't freeze well at all, and I put them in a vacuum tub so they didn't lose moisture. What was your trick?

[@lolee1234]

@@dougjonnaebel5704 I didn't think of it as a trick but it worked. I put the individuals in sandwich bags, and all of them in one large freezer bag. Didn't like the idea of them sticking together. Hope this helps.

[@gethompson8319]

What brand of lentils are you using?

[@gokiwi2642]

Do you actually cook the lentils after soaking them for 3 hours?

[@k.h.6991]

You could try bean-flour - that way the soaking and blending is not necessary. I haven't found any lentil-flours, but comments here suggest that any legume works, so any bean flour should work. Bean flour is usually chickpea flour, where I live, but your mileage may vary.

[@pritharoychowdhury5020]

In my home in India, we also add grated carrots, tomatoes, green chillies, ginger, coriander leaves, teeny bit of turmeric powder, black pepper powder, whole cumin seeds to this batter. 💚

[@ceolbeats7182]

Pritha Roy Chowdhury More spice more chillies👍🏻👍🏻

[@russelmurray9268]

Yes sounds wonderful xcept for black pepper lol thank u I will develop a northern California version via India that's where arundhati Roy lives

[@Chryslers1]

Yumm, makes me want to make some.

[@sandiadamson1754]

I'll try that too! Sounds delicious 💜

[@axlegrind4212]

lentils already have a nice peppery flavor. 🙂

[@mohanrgopal6097]

In South India we soak lentils and Uradh Dhal seperately for 4 hours and grind both togather and leave the batter overnight to feement. Then we make these breads, which are called as dosa. We add pieces of onions, coriander leaves and a little bit of green chillis, pinch of salt, turmeric to the bread / dosa batter before cooking

[@karingodfrey2053]

that sounds very tasty. What is Uradh Dhal and were can I find it?👋

[@Opa773]

Sounds delicious . Thanks for the idea.

[@child_ofGod]

@@karingodfrey2053 I had someone make these dosa for me. She said it was black lentils and course rice.

[@banksy2870]

@@karingodfrey2053 Urad dal is skinned Black gram also called Vigna Mungo. You will most likely find it in Asian stores

[@anagomez9620]

Mmmmmm😋

[@debbyb8906]

1-2-3. Easy! 1 cup lentils, 2 cups water, 3 soaking hours! I need these little tricks to remrmber😃

[@CastledarkDweller27]

good on you Debby! Now THATS clever!

[@annathompson6192]

"It's as easy as 1, 2, 3"

[@susanbehring8309]

Me too

[@cutiepoodle]

Ahhh!!! I love that!!! 🥰🤩🤯 💕 it is repeating in my head like a sing-song-marching-chant 😄

[@noonex6602]

MOST IMPORTANT STEP - washing before soaking is MISSING!

[@Myrtana1]

Apart from the nice result you get a "Thumbs up" just for probably having the only recipe in KZbin which actually takes exactly the two ingredients just as said (usually they say there is only two ingredients but in the end there are at least 4 more). Thank you for sharing

[@yehuditcollins6783]

Usually only 2 ingredients means at least 5, 1 of which you've probably not even heard of, certainly don't have, and isn't available in your local supermarket.

[@kellikelli4413]

If you look at the NUTRIENTS list there shouldn't be any Salt or Sugar content, but there is - so she must not be counting Salt & Sugar as an ingredient, or she needs to adjust the list to show zero 0️⃣ Salt and Sugar. Water and Lentils don't contain either Salt or Sugar in their natural state...

[@sandrahollinshead8713]

I agree. And the sugar free recipes that have loads of honey.

[@gayatrimelkote6822]

This is exactly like several traditional Indian recipes. Any type of Lentil can be used especially with a little rice mixed in to balance the protein and make them more rounded. They are often lightly fermented to to increase the fluffiness and give them more of the vitamin b12 that a vegetarian diet needs. The soak times have to be adjusted to the size of the lentil. For example this lentil takes two to three hours to soak while chick peas tale six. Just bite one to make sure they are soaked enough. Add the spices like cumin, pepper, ginger, garlic, onion or cilantro to taste.

[@libbyholt3863]

So, could this same recipe, adjusted as you said, work with chickpeans?

[@ansuajo]

Exactly this takes Indian food culture doesn't adapt it properly simplifies it and doesn't provide any acknowledgement of the thousands of years old, ecologically referenced sources of this cuisine. Always a white American habit. Shameful

[@aprilblossoms4]

@@libbyholt3863 check out recipes for besan chilla which are basically crepes or pancakes made with chickpea or chickpea flour. You can try this with mung dal and that would be called mung chilla. There are so many varieties of “flatbreads” that are made with lentils, beans, rice, millets in India.

[@yothinari7356]

​@@aprilblossoms4 5:51

[@justme33126]

​​@@aprilblossoms4Some things are just meant to be 😊I love chickpeas and as it happens I soaked some overnight. Today I was looking to make a healthy bread and came across this recipe; and then your comment. Perfect timing! 🤓 I bought some lentils this morning. Gonna soak them but as my chickpeas are ready; I'm going to follow your advice and search for beautiful, healthy Indian bread recipes. Thank you for sharing ♥️

[@jedlifsey9266]

My husband and I recently went vegan, but I don't like legumes! He found this recipe and wanted me to make it for him. I was so skeptical - this couldn't work! BUT IT DID! It was so easy - it held together - and it actually tasted good - just the plain version!! I am so excited (and I'm not the type to get this excited about a recipe, and this is the very first comment I ever made online). My mind is spinning with ideas for variations. I am so encouraged that I can now make this vegan thing enjoyable : ) Thanks so much for this video!!

[@wholefoodplantbasedcookingshow]

That is sooooo wonderful Jed! I am so happy that you are enjoying them and that it has inspired you ❤️

[@ceolbeats7182]

Jed Lifsey Good vegan food is the best, as a newby u might want2 check out these site,s10 min vegan meals by The Happy Pear& Avantgardevagan. Bite Size Vegan👍🏻Don't 4get your b12,

[@normayestela]

For sure now I am going to try this recipe thanks to your comment 😊

[@deltastones6702]

These are indian recipes....you should look for the indian channels, you can add all kinds of veggies and spices to them...we have been eating these for centuries

[@rowenaanderson3739]

My only legume food is tofu but your comment has convinced me to save this recipe.

[@jillelizabeth478]

EUREKA! Finally "bread" with no eggs or wheat. Thank you so much!

[@kellikelli4413]

Eggs 🥚 have always been a survival food for humans and animals - I'm going to make a batch of these flatbreads using an egg 🥚

[@kindredinspirit]

The water from the soaked has some enzymes that are not the best to really eat for digestion, you could soak them pour off the water into measuring cup to see how much drainage occurs and then replace that with the same amount of fresh water.

[@nickim963]

I found it strange that the lentils weren't washed, too

[@claudialu]

Maybe she didn't show the washing. Always soak legumes, rinse and use fresh water. 🌱

[@marieg2815]

Or weigh it

[@KateKunkel]

@@claudialu You don't need to soak red lentils. They just become mush - like they do here for this batter. Rinse before soaking for the recipe, yes, but no need to soak before the steps in this video. I've made these probably 50 times and never had any gastric issues. They are delicious and very adaptable.

[@colleenalcantar9061]

Thank you. I just going back to plant base whole eating. I don't want to eat bread/wheat. This is perfect.

[@sushmamondal9765]

We call it cheela here in India and it is my favourite breakfast.. easy to make, healthy and yummy.. we add chopped onions, tomatoes, cumin seeds as well as powder, chopped coriander, chillies and if you want can add hing.. 😋😋 it will become more tasty

[@metaphysician9]

I was going to write a letter to the makers of a popular/famous "sprouted bread" I force myself to eat because I couldn't find a "bread" substitute. I wanted to tell them they needed to do something to it at nearly $8.00 a loaf. Whenever I wanted bread I would have to force feed it to myself...the taste was like eating "dry wood splinters with a wish for salt"... OMG! I am so on to this life saving recipe. I like the DIY of it...I like the softness of it... I knew there had to be something else you could do with "red Lentils". I am subscribing now and I am on a hunt for Red LENTILS. I do want to add though... your blender is "OVERKILL". LUV YA!

[@bonir2003]

This is just what I've been looking for. I'm celiac and buying gluten free bread is expensive. This is a great alternative.

[@rajrani5449]

You could use chickpea flour in the same way but I add a little baking powder, a teaspoon of ground flaxseeds, pinch baking soda, a dash of Apple cider vinegar or lemon juice, spices, (turmeric tiny amount because it reacts with baking soda), veggies very fine cut or grated (onion and fresh coriander are great). This is the East Indian version of savoury fluffy pancake but you can make a plain version without spices and veggies. Start adding very little water and make a paste first to avoid hard lumps. Gradually add more water to make a pancake batter consistency. Camilla of power hungry website has a very simple sliced bread recipe and other items made from chickpea flour. Also, not to steer you away from this channel but KZbin channel "skinny recipes" has gluten free recipes that may be of interest and help for you. 🙏🤗 Edit: I am not celiac but follow gluten free diet for health reasons, also my daughter has special needs. Store gluten free breads are full of starch and other ingredients I can avoid and yes, so expensive. Kim Wilson (deleted her website but has books), she has amazing recipes. You may find her on Facebook. One of her recipes is on 'nourishing meals" website.

[@sreesedavis]

My family is also gluten free. I make my own bread with coconut flour and lots of eggs if you can eat them. Recipe is in the book Cooking with Coconut Flour by Bruce Fife.

[@user-ml9nt9je4w]

Hey you can get creative with this stuff. Like soak one part rice / quinoa / millet with one part any lentils of your choice. Grind it next day to make batter. Let it sit for one more day & it will get fermented by wild yeast etc. You can take 2 parts brown rice / millet with one part of 'urad' & ferment it to make 'dosa' or 'idli'. Use your imagination & you can make all sorts of stuff with different taste that's all gluten free. Urad - patelbrothersusa.com/swad-organic-urad-dal/ You can use green gram, black gram etc. There are so many possibilities & it's so easy to get rid of gluten.

[@dradriancicortas]

Raj Rani thank you for ideas. God bless you!

[@gloriafeather5607]

Gluten free breads, actually a lot of GF products, has baking powder/sodium bi carbonate which is not for our digestive tract.

[@zolarose6725]

We make something similar in our home with 1 part rice to half part urud dahl (white lentil), we blend, then let sit covered in a warm sunny area for 8-12 hours, it should be more risen and fluffy (batter is fermented), then we pancake them. They become even fluffier if a bit of baking soda is added. I add salt. When we're cooking ours in the pan, we top it with diced tomato, onion, carrot, pepper. We also eat with a homemade coconut chutney for extra flavour. It's called uttapam. Even healthier because it's fermented but it does take more time.

[@wholefoodplantbasedcookingshow]

Yum!

[@MisterElement]

Awesome! Do you soak the rice/lentils before blending?

[@LAKSHMIANGELES]

@@MisterElement THE ORIGINAL RECIPE CALLS FOR SOAKED RICE & LENTILS. GREAT FLAVOR & VERY NUTRITIOUS. ✌💚🌺

[@kumarajay7th]

In India, we call it "CHEELA". it's really awesome and tasty

[@HealthOrigins]

Do you dry fry these? Does it not stick? Do you fry it on high, medium or low heat and how long does it take each side?

[@armahthetrainer]

How is this different from a dosa?

[@soleikam6662]

A white woman claims it as her own now

[@lorrainerobert2477]

Chella with some green chillies, dhaniya leaves n spices. Sometimes I throw in other veggies I want to get rid of too...yummm.

[@sanjushka464]

@@soleikam6662i Indeed , white people have often that addicted in to "discover hot water " hahah

[@HannahIm]

I was skeptical, but I tried it and the result was beyond my dreams. I'm gonna try some of the other variations mentioned in comments here next time! This is a recipe I will be making for the rest of my life.

[@Portia620]

Lentils are so Versatile for breads pastas third graders pastas

[@tramosepele1168]

I've tried cooking them but they taste uncooked in the middle while outside crispy.

[@libbyholt3863]

@@Portia620 Oh, cool! How do you make pasta f/lentils!? (High blood sugar, so always looking for low carbs, but plant based, so don't want the meat.)

[@mixong62]

@@libbyholt3863 lentils and beans, unfortunately, are not low carb. They are incredibly healthy,however!

[@libbyholt3863]

@@mixong62 Thx for telling me that. Ugh! Trying to cover all my bases is so confusing! A dietician told me that the concept of "net carbs" on food labels also is less a fact and more a marketing ploy. At least beans are adding protein and iron. If that's not true, I'm not sure I wanna know! Lol.

[@Opa773]

I was reading comments bellow and it made me think about how wonderful our world is. Thank you all for sharing your ideas and wisdom (rinsing) .

[@sayuas4293]

Rinsing is totally unnecessary, also with rice. It's a tradition from countries where the food is not pre-cleaned.

[@jinglebells3016]

Lentils feed the world.

[@FunUrth4All]

🎉

[@CastledarkDweller27]

Im just loving how ALL~INCLUSIVE this recipe is! Its not just for us vegans, its for almost everyone! Celiacs can safely eat it, as can Vegetarians, even the Keto crowd might enjoy it if they're longing for carbs like bread or cake! Also its super cheap! i got half a dozen wraps out of my go at this recipe...so what does a cup of lentils & a bit of electricity cost? ...um...around 50 cents maybe?? Perfect for tight budgets! Come on in...Uni students, pensioners, households with big eaters or families with loads of mouths to feed! Plus its great for those of us who are trying to be salt-free, fat-free, sugar-free, or all 3! And its soooo easy to make, even people who never cook could give it a crack! THANK~YOUUUUUU once again (as always) Jill xox

[@wholefoodplantbasedcookingshow]

Fantastic ❤️

[@metislamestiza3708]

lentils aren't low carb btw. great for you and high in protein - but definitely not low carb

[@CastledarkDweller27]

@@metislamestiza3708 sorry mate. yes you're right. i meant it's a healthy complex carb. not like one of the junky carbs like white bread or standard cakes & cookies.

[@metislamestiza3708]

@@CastledarkDweller27 100 percent right! we make them into a delicious bread which is better for me than anything gluten :)

[@traceymills374]

We absolutely love this recipe. I too didn't believe it could be this good. I now make these and use them in our vegan lasagne instead of lasagne sheets and we also cut and bake them in the air fryer and eat them with dip. Yum as !!

[@jentrees333]

GREAT IDEA!!!!!!

[@nikki10114]

How many degrees and time in the air fryer??

[@traceymills374]

@@nikki10114 about 160 degrees and cooked until they looked and felt crisp

[@CandyGirl44]

Stunning idea! I've always shied away from lasagne, as gluten doesn't like me. This should work a treat!

[@JoyAloha709]

You just bake them as is in the fryer, or do you oil them?

[@NYCButterfly24]

I just tried it. I soaked it in the fridge for exactly 3 hours since i hadn't eaten yet. Measurements were exact, but my batter didn't seem as rich as yours so I was worried, especially when my first attempt with a ladle failed miserably. I took to pouring it in the center of the pan, since it was in a cup with a pour corner. I needn't have worried. I tried my first one with peanut butter and a tsp of no sugar added fruit jam, and it was amazing! Thank you!

[@angelabritten48]

Soak out of the fridge. ❤

[@Jim553just]

These are perfect, no more factory bread! As an option, try adding some baking powder just before cooking. It makes them rise, and peppers the top with holes, just like a large English crumpet. They really hold any sauces this way. 😍

[@janicewhite1040]

Thank you

[@christinagray9257]

How much baking powder did you use?

[@face1647]

How much baking powder?

[@Snow-vm4dn]

Please post how much baking powder you used.

[@txxredtache]

Thank you! I’ve been trying to wean myself off bread for ages and this, the simplest of recipes, is going to help immensely. I’m 56 and can’t believe I’ve never come across this before. Still, we live and learn, and better late than never, eh? Thanks again for sharing :D

[@jaywilliams5138]

I made this today and it is fantastic. I soaked the lentils overnight. I was afraid it would be too runny, so I took out about 1/4 cup of the water before I put the lintils in my VitaMix. Figured I could add the water back if I needed to, but didn't. I also added 1/2 teasp of baking powder. I will try different spices and things as I experiment. Made them thin and they turned out perfect in my nostick pan. Didn't use the spray because my pan advised not to use nostick spray on nostick surfaces. Does something to the nostick finish. Just a paper towel with a little olive oil on it before each batch. I can see using this recipe from now on. Only problem is I can't stop eating them. Thank you so much, Jill. Stay safe.

[@wholefoodplantbasedcookingshow]

I’m so glad you are enjoying them 😊😊

[@lindahughes9207]

I made these today, I presoaked my lentils(what I had on hand that needs to get used) over night. I drained the water out as all those gases in the water upset my tummy. I used a strainer to drain them over a measuring cup so ended up being 1 cup of water that needs to be added once they are drained and rinsed. I used a small non stick frying pan to make mine, let it heat up hot before pouring batter in(2 1/2 heaping tablespoons batter) and no oil needed! My seasoning mix comprised of tomato powder, basil, garlic, dash of Himalayan salt. These will go perfect with salads or to have my scrambled eggs, or seafood with. Yum, so quick and easy thank you!! Updated to add I was able to make 10 flat breads 4 1/2- 5 inch size.

[@lindahughes9207]

@Op Hs You welcome thank-you!!

[@tammi67able]

Thank you I will have to drain them too

[@donflepard6254]

Thank you for this! I’m trying to calculate the nutrition and knowing the yield is very helpful.

[@evabrooks7456]

Excellent, informative comments Linda, thank you!!

[@lindahughes9207]

@@evabrooks7456 You welcome.

[@summerbardia7290]

Wow...I LOVE this recipe! Thanks so much for sharing this. I do HIGHLY recommend when hosing ANY dried lentils or beans, to go thru then bit by bit to ensure there are no little stones. I can't tell you just how often I find stones in my lentils and biting down on one will surely ruin your day (if not your entire tooth). So take the time, you'll be glad you did when you come across your 1st, 2nd 3rd...stones. And I always like to rinse the dust off my lentils, briefly, before I soak them. I absolutely cannot wait to try this recipe! THANK YOU!

[@WanderlustingLawyer]

I’ve been making these for years. They’re perfect for pizzas, too!

[@onethingisneedful]

Yeah! We love them with Tom puree mixed with garlic fried in oil in a ladle and covered in cheese and olives

[@jesussaves8502]

What kind of frying pan did you use? Mines just kept sticking and not getting cooked properly.

[@koalamama2]

@@jesussaves8502 She just made an update video with a carbon steel pan!

[@MV-bj1yk]

Is the bread stiff enough to be used for pizzas?

[@WanderlustingLawyer]

@@MV-bj1yk you need to bake it first and then it gets crunchy

[@LakeConroePenny]

I make them in my waffle maker, I like a little bit of crispiness to the outside. Just cook until the lid comes up easily.

[@alldayeveryday70]

Me too! Works excellent!

[@shondaet]

Does it stick?

[@alldayeveryday70]

@@shondaet I spray the waffle maker with a bit of oil and it works excellent.

[@alldayeveryday70]

I also add a bit of ground flax seeds.

[@shondaet]

It stuck. Did not work AT all. Ugh!

[@angelajg]

Wow! I never would have thought to make a flatbread using just lentils and water. I made it yesterday using brown lentils that I let soak overnight and my children and I really liked it. My children ate theirs with honey. I ate one with honey, one with chickpea salad (mock tuna salad), and another with homemade gravy using Morningstar breakfast "sausage." Savory or sweet.....it was great when used both ways. Thx for sharing.

[@beautifulfretboard2299]

Eeew on the morning Star. Has monsanto.

[@dinamariea61]

I have been making these in the toaster oven because it was sticking to the pan I have that has lost its non stick surface. I use parchment paper and bake at 425 for 15 min and flip and bake further for 5 min. I lay the lentil batter fairly thick so there are no thin areas. I got this time frame and temperature after watching a KZbin channel that did the same with quinoa and water. Please keep in mind you might need to work with a different temperature and timing due to oven variations. Recently I topped one with garlic powder, chili powder, nutritional yeast and a little salt before baking and the taste was fabulous. After toasting I top with hummus or another type of bean sauce and vegetables. The other one I top with chestnut butter (puréed chestnuts and water) and top with all fruit jam. Equally delicious. Thanks for the lentil bread idea!

[@skylarkblue4853]

Please don't use that pan again. Its extra toxic when the coating has peeled.

[@dinamariea61]

@@skylarkblue4853 Thank you for the tip. The pan is non stick ceramic and it is not a very old pan but was never very good with non stick from the beginning. Not sure why it sticks. Maybe I need to season it. What do you think?

[@skylarkblue4853]

@@dinamariea61Non stick ceramic is supposed to be good, but it seems strange that your lost that feature. You shouldn't have to season it. Is it possible to return it?

[@dinamariea61]

@@skylarkblue4853 I don’t think I can return it now since I did not return it right away and I no longer have the receipt. I may just toss it or donate it and get a new non-stick pan. It is still good for non-stick purposes but I have other pans that serve that purpose. Thanks again for your reply. 🙂

[@jesmarco374]

Thank you for being real and using your hands.

[@dreamingrightnow1174]

2, no 3 things: love the tiles, love the recipe, and thank you so much for having the music the right volume. That last one is a biggie, lol.

[@kjoshi4966]

We call it Bara in my country. You can make this with pretty much any type of lentils, or even beans like mung, chickpea or peas.

[@antoipepper]

Can this be made with soy beans?

[@pacha7977]

Thank you. I'm in Brazil and I wanted to know if I can make it with brown lentils, which is what we have here

[@kjoshi4966]

@@antoipepper didnt see your reply sooner. Yes it can be made with soybeans but it won't be as tasty.

[@naalamley6018]

Bara? We have as an accompaniment to lentils, and call them Doubles x

[@deelite402]

Can this be made with dhal/yellow split peas?

[@lucilleporter7923]

Thank you for the recipe. I decided to try this a month ago as I have a gluten intolerant son and his bread is very expensive. Since then I have made about 7 batches. My whole family cant get enough. Today my son used one as a pizza base. It worked great. Thank you.

[@shylabradley4290]

This show has been incredibly helpful to me! So many foods make my chronic illness symptoms worse and this type of diet has been the only thing that consistently works for me. The recipes shared on this channel are delicious and have made things so much easier for me, thanks!

[@DK-cp2en]

I get pain all over from lentils & green peas. It may be free glutamate. Other legumes are OK.

[@charlanpennington3989]

@@DK-cp2en , have you noticed peas are GMO verses God made now. If you are badly allergic to GMOs see if you can locate organic peas, or a Trader Joe's that carries them, like me you may be fine on the God made ones.

[@charlanpennington3989]

Shayla Bradley, check oils. GMO canola is hidden as 34% of various oils packed by the mafia. It swells the lungs to stiff and about half breath capacity on many of us. All other allergies double in severity for 48 hours or more if it is consumed. Look for oil with the blue butterfly, or any oil in Trader Joe's. Also nonorganic dairy concentrates GMO corn fed to the cows, so drop dairy a few weeks and restart on organic only. If acne, wash face with organic honey not soap. If hand arthritis, that is best fixed with Floressence tea, 3 months 2x daily, to remove the pesticides. You may refrigerate and drink cold, but don't touch it or its water to plastics.

[@alysononoahu8702]

Glad for you❤❤❤❤

[@miriamschiro8585]

Imagine 4 years later and people STILL finding and enjoying your recipes 😀 that’s me 😂 I made your recipe and I love them. The 1st one I don’t know what I did wrong but it broke when I flipped it and didn’t look good lol😂 I like to take pictures of new recipes I make so I took a picture of it anyways lol. The next two burned at the edges. Then the last 3 came out BEAUTIFUL 😍 If you tell me your email I can send you pictures of how it turned out for me 😊

[@iC0NtR0L]

Same I can’t wait to make it haha

[@dianeshoe4121]

I just made these and they're great! Soaked the lentils with the regular amount of water and a teaspoon each of onion powder and garlic powder. Cooked them in my waffle iron, using the cooking plates for pancakes instead. These breads cooked in 3 minutes, no burning, and they are the perfect size for veggie burgers!

[@JAMANIJAMANI]

I've been plant based for just over 5 years and I'm still learning from you! This recipe is DIVINE! A staple! Thank you!!!!!!!!

[@grahamreid7017]

Plants have rights too. It's time to stop exploiting plants.

[@cherylreid2964]

😂😂😂😂😂😂😂😂😂😂​@@grahamreid7017

[@jimcrain412]

I love this. I have made a socca before: besan, water, pepper. Most socca recipes call for oil. Besan flour wants to stick readily to almost any surface without oil. This works better. I also made this by baking the whole recipe in a 9x13 Pyrex casserole lined with parchment paper. It’s a time saver. 350°F for 25 minutes in my oven. I got 12 rectangles out of it that way. I will add 1/2 t pepper next time.

[@irenekearney1861]

Jim Crain sorry Jim. I was just opening up your comment. I pressed the button in error

[@jimcrain412]

Irene Kearney no big deal. By the way: you can always delete your own comments. From a smartphone tap the 3 dots on the right. A menu will give you a Delete “superpower.” It was nice to meet you.

[@SparklyGirl9911]

Smart idea!

[@robertvanderzwan2517]

Did you notice how beautifull plants make people ?

[@FunUrth4All]

❤

[@sudharamaprasad7518]

This is a common breakfast recipe in India made with different lentils, also with a combination of rice and vegetables. And yes, this can be made on cast-iron pans

[@buddyneher9359]

Watching this on Valentine's Day 2023.... can't wait t try making these!

[@DylioHitachiin]

I was soooo skeptical about these - but then I made them last night and THEY ARE SO GOOD! Easy to blend, easy to flip, hold their shape amazingly well, and I can actually roll them up, fold them, etc. Made for a delicious peanut butter banana wrap for breakfast this morning - a great alternative to oats as my stomach cannot always handle them in the morning. Thanks for the great recipe!

[@katierobertsfnp6403]

@Kingsley Mezsaros. I had to send you a quick note re: oats. When I saw your comment, I wanted to offer an idea. I love oats, but EVERY time I consumed them, I felt sick. Sick like I have to lay down. Fast forward to the allergist. Oats were one of my top sensitivities. Upon further investigation, I discovered that people can be sensitive to a protein in oats called AVENIN. Now I feel validated, and don’t even get tempted to eat anything with oats. Be well. KT 💙

[@carlalopez5545]

thank you for your recipes. I've been using cast iron for many years and if it's seasoned it's much better than modern nonstick pans.

[@jillschwartz2442]

I am making these tonight and I can’t wait! I’ve soaked mine overnight because my blender isn’t the best so I figured I would give the lentils more time to get soft. I am imagining slathering hummus all over these and stuffing them with all sorts of veggies! #veganliving 🌱🙌🏼💚

[@pennyK551]

Just tried this recipe and it is wonderful. As a coeliac who also can't eat any processed food, I'm always looking for tasty bread alternatives (gluten free bread is full of very unhealthy rubbish) and this is one of the best because it's so easy. Today I had it with chia seed strawberry jam and it was delicious. I've plenty left for lunch tomorrow with houmous and salad - can't wait. Can see I'll be making a second batch very soon. Thanks so much for posting this recipe!

[@Maria__57]

Could you explain how you make the Chia seed strawbeery jam,?

[@RollyPollyProduction]

@@Maria__57you can cook down some strawberries until they’re “jammy” and then add whatever sweetener you like and just a couple tbsp of whole chia seeds,, lots of recipes online though :)

[@rfkyt]

A couple of teaspoons of cornmeal helps moderate the slightly harsh taste of the lentils I use. I make these often. They also crisp up nicely in the toaster oven at low heat.

[@wholefoodplantbasedcookingshow]

Great tip 👍

[@libbyholt3863]

Oo, I like that idea! Always looking for a cornbread substitute (grew up in USA South).

[@rejbrodeur7069]

I avoid flour but really miss bread. These quick and easy lentil flatbreads perfectly satisfy that craving.

[@candise9058]

Just made these for the first time...and wow they are amazing. I Didn't know lentils could do this. Definitely is now a staple in my cupboard. Thanks for sharing.

[@bagyemang05]

I have tried it, and oh my goodness! It’s amazing 😉. I spiced it up a little, with red onion, 2 cloves of garlic and a pinch of salt, amazing 😉!

[@torcuatodiaz]

Thanks!

[@wholefoodplantbasedcookingshow]

Thank you 😊

[@anandshakti1]

I made these a month ago and don't have a non-stick pan so I baked them on parchment on a cookie sheet. I loved the taste- not soft but really fun. also some I rmade really thin and they turned into chips - those were good. I'm soaking a new batch now.

[@elizabethmuirhead7692]

I'm curious how long and what temperature did you bake them on.

[@sarastarkey2365]

What a charming woman you are.......I've been a vegan for nearly 38 years and never heard of these - live and learn something new every day!. Shall be making these pancakes tomorrow.

[@Mrsarahannmarie]

vegan folks can learn a lot from cultures that have been eating this way for a long long time.

[@user-ml9nt9je4w]

Search for 'idli' 'dosa' and 'dhokla'

[@mawrawmiller561]

Works great split into two bowls. Microwave 2-3min. Then toast in toaster oven...makes a great English muffin!❤️🌿✨

[@boredshrimp9425]

Thanks for the idea

[@theuniquebean]

I’ve been looking for a tortilla substitute that won’t break my bank. Both of my kids are allergic to gluten and store bought average around $1.00 per tortilla. THANK YOU!❤️ subbed

[@BetaGolchin]

You can also make Lentil Tofu by Cooking the batter by stirring till it thickens, pour then into a greased container, let it completely cool down, refrigerate for at least 2 hrs. Once chilled, flip over the container onto a plate and you got yourselves a beautiful Firm Soy-Free Tofu!

[@tymanalexander8875]

How do I get this recipe

[@amyjones4362]

Thank you so much for this! At home, we call all versions of bread cooked in pans 'pan bread' and the first bread, the one we eat up because it is ugly, is actually the much coveted 'practice bread' and we will gather around the pan to enjoy that one!

[@zajacik282]

Amazing recipe, both me and my boyfriend really liked these lentil flatbreads! Already shared this recipe with my mum and my friend. My only recommendation would be to add some salt to the mixture just to enhance their taste and then top them up with either sweet or savoury toppings.

[@boredshrimp9425]

Thank you

[@user-ml9nt9je4w]

Let it sit for a day. Batter will get fermented by wild yeast. Will make it more flavorful.

[@ubself]

@@user-ml9nt9je4w on the counter or in the refrigerator?

[@alisonperry1786]

I love that soaking and blending works so well i usually mix besan flour with water and fry

[@Binti1801]

I have exactly one cupof lentils in the cupboard; I have soaked it now and waiting for the 3hrs to go and make them😁😁, I love lentils

[@geminisneverlie]

Incredible the fact that they came out soft and fluffy I was not expecting that. I can’t wait to try this recipe.

[@KathyCotterrell]

I made this today and it is absolutely my answer to bread, etc Thank you for sharing

[@tracygittins6343]

Thanks for the SIMPLEST of recipes! I've been experimenting with other lentils and beans. MUNG beans are my favorite so far. It's so easy to toss sauteed pepper and mushroom on and fold it over as an omelette. Split peas and regular brown lentils were good. I even tried black-eyed peas.

[@Mygraciously]

Are you using the green bell peppers?

[@libbyholt3863]

Awesome! I love BEPeas. You didn't have to cook them first? I will def be trying that!

[@guymacher4116]

I used split yellow peas soaked for 18 hours. The flatbread was delicious. Thanks for this recipe! Today I will try it with red lentils.

[@ConnieT994]

Do you soak them in the fridge?

[@michelleascento9832]

Thanks for the tip about yellow split peas instead!

[@matwhite6481]

She is using split peas and saying they are lentils, she needs to know her grains!

[@jmsva6914]

@Alexandra McLean Thank you Alexandra

[@christinesellers188]

@@matwhite6481 they are all pulses

[@roxanejohnsondelear9540]

All lentils and beans work, Just soak longer. The creaminess comes from the blender. All legumes have similar properties. Add a grain- 2x the amount then the legumes. Make dosa-it's a fermented version of this: Recipe-2x grain, 1 x legume. Soak both overnight. Drain water, then puree with blender by adding water back in until a bit thinner than pancake batter,

[@nygardenguru]

I was looking for a dosa recipe

[@ScienceBreather]

I made these tonight, and they're incredible! The batter was a little thick I think - not sure if my lentils were more dry, or something else going on, but what a promising start! I think next time I might thin my batter just a bit, and I'll definitely be doing smaller batches flavored with different stuff. I can't wait to try mexican spices for tortillas!

[@choipec]

¡Gracias!

[@searchingforwonder]

Thanks for sharing this great recipe. Have been making it for a while now since watching your video a few months back and love them. I often throw spices into the blender at the same time to switch up the flavours.

[@melodyst.claire5389]

I've been wanting to eat better and didn't want to eat flour ,making them now so excited to taste thank you for your channel 🙏🌺

[@aliciamaria2730]

Because this a stolen recipe from you or maybe Morocco or some other part of Africa.

[@tramosepele1168]

I've tried cooking them but they taste uncooked in the middle while outside crispy.

[@Honey-Bee-25]

@@tramosepele1168 Have you tried to turn the heat down so it can slow cook more thoroughly? Then turn the heat up a tad when both sides are cooked evenly and flip again for an even cook. I had the same issue when making oat pancakes. I had to let it cook slower, and move the pan around so it could cook evenly. The sides of my burner get hotter than the center. So i had to slide it to the hit side to cook evenly. And slow cook it so the sides didnt burn or crisp before the center finished cooking. Also, make sure your batter isnt stacked thicker in the center than your edges when pouring it out. Be sure to smooth it as it spreads.

[@carolynemurray6686]

I made these today and they turned out great! I soaked the lentils overnight and then completely drained and rinsed them. I then put them in my Vitamix and added enough filtered water to make them like pancake batter. I blended them for a short time till they were smooth and then made them on top of the stove in a nonstick pan

[@SaintDelg]

P

[@krystalhayden5878]

Oh my goodness!!! I just made these and put in around 6-7 garlic cloves as well to make some flat bread garlic bread as a side for some delicious pumpkin soup and i am TOTALLY sold .. so good thanks so much for this recipe!

[@lisaquick1196]

Omg that sounds good! 😄

[@dawnjohnson8739]

Great idea, garlic!

[@Maliga-e4q]

This really lovely i must try .tks a lot.

[@GRTVO]

I made a little while ago and forgot to say thank you for sharing. Made it again today. I added some caramelised onions and I didn't use any oil. Thank you.

[@howeswar]

Never tried this before. Gonna start soaking the lentils now. Looks great. Thank you from South Africa

[@Tlhakxza]

Sawubona ✌🏿🇿🇦😉

[@pawshands9706]

You had me at Flatbread. I am a struggling vegan on a budget. These breads are delicious and healthy choices. Red lentils are my favorites.

[@meganhaaselpcc]

10/10 amazing! I'm so happy to have this vehicle for hummus veggie wraps. I made it as directed the first time and then the second time I added a date to cut the very slight lentil taste. Thank you!

[@franklinstephen3268]

👋i hope you're safe over there? I hope this year brings happiness prosperity love and peace 💞❤️🕊️🕊️ all over the world! Happy New year 🎆 🙏🌍 I'm originally from Canada currently living in California ☀️☀️and you where are you from if i may ask?💭

[@BurtDavis]

I've made these several times, and I'm always amazed by the smell. Oddly, the smell reminds me of chicken. The red lentils taste so good even with nothing added. TY for sharing this.

[@Tina-vu4qc]

This is so right up my alley now that I switched to an alkaline diet. Thanks for shating this, it is incredible simple!

[@VerdantJedi]

Such a simple recipe! Mind Blown!

[@AdamAttia007]

Amazed by how easy these are. For a health and video idea seeking person like me this is a dream come true!

[@marciadillon2885]

Hi Jill am Denise from Jamaica and has been en your Show for a long 7now. Change my diet months now, due to an illness wanted to share with you that I have tried brown lentils an it works, must confess they judtst as good as as the red ones. Just as fluffy. I soak overnight change water and blend with four. Even add some coconut cream, not often because I must watch my cholesterol. God bless your blog. Have also shared it.

[@eandsm4620]

First time seeing your channel. Looks GREAT! And I will share this with others. Have a GREAT day everyone!!!

[@janstanley538]

Made these for dinner tonight and you are right! Really easy and good! Everyone loved them. Thank you!

[@peterpyrreb470]

Made these today and I've fallen in love! :) So good and so simple. Thank you so much. Peter UK

[@SherryEllesson]

I'm thinking that using them like crepes opens a whole new world of easy entrees. Thanks so much for this!!

[@franklinstephen3268]

👋i hope you're safe over there? I hope this year brings happiness prosperity love and peace 💞❤️🕊️🕊️ all over the world! Happy New year 🎆 🙏🌍 I'm originally from Canada currently living in California ☀️☀️and you where are you from if i may ask?💭

[@uhadonejob]

The thing I love about a fundamental recipe like this is it is decent as is but there is so much you can experiment with using this as a base. Just great.

[@maryfuentes5110]

Wow! Very simple and easy! Just what I was looking for it. Thank you dear God for this receipie for my health issues! Thank you young lady!! 🤗🌞😍👃🎉😇

[@gbz4187]

Grandmothers from India are smiling at how lentil rotis have become popularized as vegan food. Cheers.

[@heidisnyder8302]

I’d definitely discard the soaking water. It has the dirt, starch and phytates from the lentils. Looks great though and I’m gonna make them, but be sure to rinse the sprouting lentils and use clean water to blend. Looks yummy!

[@franklinstephen3268]

👋i hope you're safe over there? I hope this year brings happiness prosperity love and peace 💞❤️🕊️🕊️ all over the world! Happy New year 🎆 🙏🌍 I'm originally from Canada currently living in California ☀️☀️and you where are you from if i may ask?💭

[@phyllisjeanfulton]

Simply rinse before soaking.

[@christinegiles1980]

I don’t have a good no stick pan 🙄 but what I did was lined a cookie tray with parchment paper and put a thin layer of the mixture on it and baked it at 350 until golden brown on top then flipped it work well just cut it in how big u want it

[@christinegiles1980]

LouAnne L no prob

[@Equinox1.5]

Thank you for this tip! I was just wondering if using parchment paper on a frying pan might work, too. I Googled it. Apparently, if you add a little oil to the pan and brush or distribute it evenly around the bottom of the pan, you can put a piece of parchment paper on top of it and fry on the parchment paper instead. Parchment paper is, of course, non-stick. The oil just glues the paper to the pan and helps the heat to warm the paper more evenly but the paper does not absorb it, so it's still oil-free cooking in terms of the food. Your method sounds even easier! Did it come out soft, or a little bit crispier?

[@Equinox1.5]

Update: I tried this and it did NOT work at all. The bottom of the flatbread did not brown and the whole thing did not cook through properly. I ended up putting it into the oven, as suggested above.

[@Nick-zu9sn]

I'm going to try this, as there are times I'm eating for example a kale and bean mixture, and it lends itself better to a square shape than a round in that case.

[@nommh]

Thank you! I never could fry, non matter what pan, even when I still used all the oil I thought I wanted. Has anyone tried it with a baking mat?

[@psocretes8183]

I have just tried this with home made humas. Very good. I am experimenting with dry stuff for camping/boating and that won't spoil too quickly. I am after things like pulses but I don't want to cook for ages. I'm hoping I can grind first then cook when needed. Because then I can easily make humas spread too. This 'bread' is scrummy and very nutricious.

[@monicahymas6798]

YOU ARE MY PEOPLE. Extremely simple food with peanut butter on it. Thanks for this.

[@dolores79]

I don’t use non stick pans but was determined to try these. I used my stainless steel skillet and it worked! I got the pan hot (no oil) and poured the batter.... the trick is NOT to touch them before they are cooked ... then they flip easily. I added savory spices and they were very good. Thank you for sharing. 👍

[@wholefoodplantbasedcookingshow]

Fantastic! 👍

[@sandiadamson1754]

Thanks Delores, I have stainless steel as well!

[@dinamariea61]

Dolores Vassallo Thanks for mentioning that. I was afraid to try with my steel pan but I will give it a try. How long on he pan before you flipped roughly, about 3 minutes or so?

[@dolores79]

@@dinamariea61 I didn't time them - but 3 minutes sounds about right. I just 'peeked' and when they were good and done - flipped. I also added spices because I didn't want them for peanut butter :)

[@Lauren-vd4qe]

thanks very much for your comment as i dont use or have nonstick cookware. im wondering why the batter didnt stick to the pan

[@shdwbnndbyyt]

The issue with not rinsing the soaked lentil is that you leave the lectins there. An easy way to determine how much water to have in the recipe is to mark the measuring cup after the lentils have soaked but before you rinse the lentils to remove the lectins (and gas causing polysaccharides on the skin).

[@chiaroscuro6655]

Couldn't you rinse the lentils before you soak them?

[@girlnextdoorgrooming]

​@@chiaroscuro6655 both

[@Cancellator5000]

@@chiaroscuro6655 The lectins are within the lentils and are released into the water I think, which is why it's good to rinse after soaking. I wouldn't thinking rinsing before does much.

[@shelleygiesbrecht4759]

I just made these and they are delicious! I added a little salt to the mix before I fried them, just for a flavour boost. Thanks for the recipe, I will be making these often. Greetings from Peace River, Alberta, Canada 🇨🇦

[@janetwilder6145]

I've been there. Town of 12 ft Davis.

[@RobertaPeck]

Thank you for sharing all your knowledge about SOS food preparation.

[@beckystewart4409]

In the US, the red lentils are split with seat coats removed. That is why they are prepared faster than the whole lentil. The others may be used for this recipe, but the soaking time will be much longer.

[@retrogurlie]

I have an old style crepe maker and look forward to trying this. (The plug in with a concave curved area that you dip the pan in batter)

[@hibiscusflower5911]

What is the name for this device... I can’t picture it.

[@unique8344]

I am so glad to found you! Me and my girls went to a healthier lifestyle but an alternative for the bread - what I sometimes missed for a good sandwich - was still missing. Until I found your recipe - amazing! I also looked through your recipes list for a cake without flour - this is the next I will try ... Thank you for inspiring me and my family. Wish you all the best from my heart ❤ stay blessed!!

[@AnastasTarpanov]

OMG, I'm so happy I found you. I love to watch vegan cooking shows and recipes, but everyone is using oil and a lot of frying and I don't use at all. Now you're my most favorite chef, thank you! AND going straight to try this recipe.

[@TaraMcCormack-j8p]

Thanks so much for sharing plant base recipes, great and helps us eat healthy and stay healthy ❤ blessings Shalom 🙏❤️🇳🇿💐

[@miriam4091]

Just to say all at one time - I have cooked and eaten your Chile, Red Lentil Flatbread, Rice Broccoli Kale Casserole, Hummus and they were all delicious with always some left for another day! Now I am looking forward to a few other recipes on my list including Energy Balls....thankyou; it's been a learning experience and enjoyable too! (Canada)