Grain-Free Vegan Lentil Flatbread (oil-free)

Grain-free vegan lentil flatbread is a hearty, rustic, high-protein bread that is perfect on its own or with meals. Made in minutes with 4 ingredients, it is also oil-free & flourless.

What a relief that fall is finally here! At long last it is time for soups, crock-pot meals, all things apple and pumpkin, and baking of all kinds.

I’ve got a wonderful bread to share with all of you, one that is easy to whip up in no time, and perfect for anytime eating.

It’s my Vegan Grain-Free Lentil Flatbread

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free
• Oil-free
• Flourless
• High in protein (6 grams per piece)
• High in fiber (6 grams per piece)
• Frugal

Ingredients for Grain-Free Vegan Lentil Flatbread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post

• Uncooked lentils (any variety; I used common light brown lentils)
• flaxseed meal
• lemon juice or vinegar
• 1/2 teaspoon baking soda

You will also need some water (regular tap water is fine) to make the batter. I recommend adding salt (I have given a suggested amount in the recipe), but it is always optional or adjustable.

If you would like to add some Mediterranean flavor, I also have suggestions for adding garlic and rosemary.

How to Make the Flatbread

Note that the complete directions are also in the recipe card below.

Step 1: Soak the Lentils

Place the lentils in a medium bowl. Cover with boiling water. Let soak for at least 20 minutes. Drain the lentils and discard the soaking water.

Step Two: Preheat the Oven and Prepare Skillet

Preheat the oven to 375F (190C). Lightly spray or oil a 9-inch (22.5 cm) cast iron skillet.

If you do not have a skillet this size, use a 9-inch square baking pan. If using a baking pan, you can line it with parchment paper to avoid all added oil.

Step Three: Blend the Batter

In a blender or food processor, process the drained lentils, 1/2 cup fresh water, lemon juice, flaxseed meal, optional garlic, baking soda and optional salt until smooth, stopping several times to scrape down the sides of the container (the batter will be thick)

Step Four: Spread Batter in Skillet or Baking Pan

Spread the batter into the prepared skillet. If desired, sprinkle with chopped rosemary.

Step Five: Bake

Bake in the preheated oven for 20 to 25 minutes until browned and completely set at the center (the edges will start to pull away from the sides of the pan).

Step Six: Cool & Cut

Transfer to a wire rack to cool slightly or completely. Cut into wedges and serve.

FAQ

Is this Bread Similar to Traditional Bread?

No, this is unlike fluffy breads made from traditional grain flours. It is a dense, hearty bread that is closer in texture to Socca (French flatbread made from chickpea flour).

How Should I Store the Flatbread?

Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

What Varieties of Lentils Can I Use for this Flatbread?

Any variety of lentils can be used to make this bread. Bread made from red lentils and yellow lentils will have a lighter flavor than bread made with brown lentils or other dark-colored lentils (e.g., black lentils or dark green lentils).

What Can I Use in Place of the Flaxseed Meal

An equal weight of chia seeds or chia flour (ground chia seeds) can be used in place of the flaxseed meal.

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