Recipe: Lentil Flatbread
This is the recipe mentioned in the preface — the one that took a few tries to get right. The batter stuck, the pan wasn't hot enough, and olive oil turned out to be the wrong fat. Ghee solved it. These require a bit of finesse and you may lose one or two along the way, but once you get the feel for it, they come together beautifully.
Ingredients
Red split lentils - 1 cup
Water - 1½ cups
Salt - ½ tsp
Toasted cumin seed - 1 tsp
Granulated garlic - ¼ tsp
Ghee - as needed
Directions
Rinse the lentils under cold water for a couple of minutes, then soak them in the 1½ cups of water for 2 hours.
Transfer the lentils and their soaking water to a blender along with the salt, cumin, and garlic. Blend until completely smooth.
Set a non-stick pan over medium-high heat and let it get properly hot — this is important. Add enough ghee to coat the surface. Ladle in some batter and swirl the pan to spread it out evenly, using a spatula to smooth any thick spots. Cook for 2 to 3 minutes. The edges will crisp and the surface will begin to bubble. Loosen the edges gently with a spatula; when the center releases easily, it is ready to flip. If it resists, give it another minute.
Flip and cook for another 2 to 3 minutes. Transfer to a plate and repeat with the remaining batter.
Notes
Two things make this work: a hot pan and the right fat. Olive oil is not enough here — ghee is what gives you a clean release and a good crust. If you want to keep it vegan, use a well-seasoned non-stick pan, make sure it is properly preheated, and try avocado oil instead.