Lentil Flatbread

Here’s a gut-friendly, flavor-packed Fermented Flatbread recipe that’s as versatile as it is nourishing. Whether you’re scooping up Moroccan chickpea stew or layering chutneys, this naturally leavened bread brings depth and digestibility to the table 🌿🔥.

🫓 Fermented Lentil Flatbread (Inspired by dosa & socca traditions)

Adapted from Victoria Laine’s recipe

🧂 Ingredients (Makes ~6 flatbreads)

• 1 cup lentil flour (or finely ground soaked red lentils)
• 1½ cups warm water
• Juice of 1 lemon (or 1 tbsp apple cider vinegar)
• ½ tsp salt
• 1 tbsp crushed coriander seeds (optional, for flavor)
• Oil for cooking

🧪 Fermentation

1. Mix lentil flour, water, lemon juice, salt, and spices in a bowl.
2. Cover with a clean towel and let sit at room temp for 12–48 hours. You’ll see bubbles and a slight tang develop.
3. Stir gently before cooking.

🔥 Cooking

1. Heat a nonstick or cast iron pan over medium heat. Lightly oil.
2. Pour just enough batter to coat the pan thinly.
3. Cook until bubbles form and edges lift (₂–3 min), then flip and cook the other side.
4. Repeat with remaining batter.

💡 twist:

• Add ground fenugreek or ajwain for digestive support.
• Use fermented chickpea flour for a nuttier version.
• Want to try a teff-based injera or sourdough discard flatbread next? I’ve got those lined up too.