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A NOTE ABOUT LEGUMES BEFORE WE BEGIN
This recipe is based on soaked dry lentils. Canned lentils or other beans won’t work for this and neither will completely dry beans.
The reason I opted for soaked dry beans is because bulk dry beans are often the most affordable way to purchase legumes, and soaking them before cooking makes them easier to digest which eliminates gas.
Please plan ahead when making this recipe. I typically like to soak lentils for 2 days before cooking with them, but even overnight will work.
I generally start soaking 1.5 - 2 cups of lentils at the start of the week. I use them for a variety of dishes through the week including dhal, soup, flatbreads, and breakfast bowls.
Note: this recipe measure pre-soaked beans. The beans will grow once they’re soaked.
HOW TO SOAK LENTILS
In a bowl or bean pot, cover your desired amount of legumes water that rises 2 in above the beans. I also like to add roughly 1/2 tbsp fine salt and a capful of apple cider vinegar when soaking. You can add this if you have it on hand.
Place your bowl/pot in the fridge. If soaking for multiple days, strain the beans and add fresh water every 24 hours.
If you drink/cook with filtered water, soak your beans with filtered water too. You can save the water you strain off to water outdoor plants.
8 in cast iron pan
1 cup pre-soaked lentils (how to soak legumes above ^)
1/2 cup filtered water
Roughly 1 TBSP olive, coconut, or avocado oil
Swap your water for broth or herbal tea (like nettle to boost iron)
Herbs/flavoring within batter or sprinkled on top
some options to consider:
• garlic & rosemary
• black sesame seeds
• hemp seeds
• Indian spices like cumin, turmeric, garam masala , fennel, anise, ginger, mustard seed
• kelp granules
• Thai flavors like lemongrass, coriander, chili
• nut cheese like cashew cream
• pickled onion
• tomato sauce
Before you begin: soak your lentils at least overnight.
Preheat the oven to 425 degrees. Place your cast iron pan on the top rack of your oven. Let it get hot as the oven warms.
Strain & measure soaked lentils.
Blend liquid of choice and lentils until smooth.The batter will be thin and easy to pour.
Add any flavoring you’d like on the inside of the flatbread at this point.
Once the oven reaches 425 and your cast iron pan is hot, pull the pan from the oven and add oil of choice.
The pan should be hot enough to melt the oil if its solid. Swirl the oil around so it’s evenly coating the bottom of the pan.
Pour the blended batter into the hot pan. Sprinkle with herbs of choice/salt/pepper.
You’ll hear a crackle sound as the batter hits the hot pan. This will create a slightly crunchy crust. Tilt the pan to make sure the batter is evenly spread.
Bake 10-12 minutes until the flatbread is firm.
Remove from the oven and transfer to a cooling rack with a spatula.
Once cooled, cover with toppings of choice or cut the naked flatbread and serve with a dipping sauce.