This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
Craving bread? Then head to the pantry and grab a bag of lentils to make my rustic, 2-ingredient lentil flax bread ! It is vegan, oil-free, high in protein (8.5 g per wedge), gluten-free, and ready in under an hour.
Table of Contents
- Easy Rustic Flatbread Made with Lentils
- Lentil Bread is Power Bread
- Recipe Benefits
- Recipe Ingredients
- Step by Step Directions for Lentil Flax Bread
- Step One: Preheat Oven & Prep Skillet
- Step Two: Fast-Soak the Lentils
- Step Three: Blend the Batter
- Step Four: Spread the Batter in Skillet
- Step Five: Bake the Bread
- Step Six: Cool the Bread
- Taste and Texture of the Bread
- Variations
- How to Store the Bread
- Use as a Lentil Flax Pizza Crust
- More Easy, Grain-Free & Vegan Breads to Love:
- 2-Ingredient Lentil Flax Bread {vegan, oil-free, grain-free} Recipe
Easy Rustic Flatbread Made with Lentils
Lentil tortillas are one of my favorite tortillas to make and eat (second only to my chickpea flour tortillas). I am not alone.
When I posted my 1-ingredient red lentil tortilla recipe two years ago, I was hoping some of you might enjoy it, too. You did! Exceeding all of my expectations, the recipe is now in the top 5 of most visited recipes on power hungry! Go lentils!
A handful of readers asked if the same batter could be baked into a single, thicker flatbread. Making the tortillas can be a bit tricky and time consuming, so I decided it was worth a try.
I blended and baked a succession of lentil bread rounds. Each had a texture reminiscent of medieval prison fare. Yet I persevered. Eventualy I had an equally minimalist lentil bread recipe worth sharing (and most importantly, worth eating): my 2-Ingredient Lentil Flax Bread.
Lentil Bread is Power Bread
True, this humble, skilet flatbread bears no resemblance to the gorgeous loaves appearing on Instagram these days. Yet it is charming in its simplicity, and its production is simple, swift and successful every time. That’s my kind of bread.
But the proof of this bread is in the eating. It is wholesome, tender and flavorful, and munching it makes me feel happy, satisfied, and, well, POWERFUL. I named this blog power hungry for a reason :).
Recipe Benefits
The many charms of this bread include the following:
- Vegan
- Oil-free
- Grain-free
- Gluten-free
- High protein (8.5 grams per serving)
- High fiber (9.7 grams per serving)
Recipe Ingredients
Making this bread requires two central ingredients:
- Lentils
- Flaxseed Meal
You will also need some regular tap water and (optional) salt. I strongly suggest adding salt, but it can be omitted and/or adjusted according to your needs and preferences.
I used the common variety of lentils (brownish-tan) from the supermarket, but you can use an equal amount of any variety of lentils–red, green, black, split–that you have on hand..
No flaxseed meal? I have options for using whole flax seeds or chia seeds in the recipe notes.
Step by Step Directions for Lentil Flax Bread
Good news: this bread requires no advance planning and zero bread-baking experience. The batter is made in a blender and baked in a cast-iron skillet with no fuss and minimal muss.
Step One: Preheat Oven & Prep Skillet
Preheat the oven to 400F (200C). Spray a 9-inch (22.5 cm) cast iron skillet with nonstick cooking spray (or lightly grease with vegetable oil).
Step Two: Fast-Soak the Lentils
Measure the lentils and then give them a rinse under cold water to remove any dust or debris. Place the lentils in a medium bowl and add 1 cup of boiling water.
Let the lentils stand for 15 minutes. That’s all it takes for the lentils to absorb a majority of the water and plump up. Do not drain the lentils.
Step Three: Blend the Batter
Pace the lentils, with their soaking water, into a blender along with the flaxseed meal, an additional 1 cup of water, and the (optional) salt.
Blend on high speed, stopping once or twice to scrape down the sides of the blender, until the batter is completely smooth.
Step Four: Spread the Batter in Skillet
Spread the batter in at the prepared skillet, smoothing the top.
Step Five: Bake the Bread
Bake the bread in a preheated oven for 25 to 30 minutes until the surface of the bread looks dry and the center of the bread feel set to the touch.
The bread should feel soft. Do not overbake or the bread will become dry and tough.
Step Six: Cool the Bread
Allow the bread to cool for 10 minutes before removing from the skillet and cutting into wedges. It is best enjoyed warm or at room temperature.
Taste and Texture of the Bread
This wholesome bread is tender and dense, with a hearty flavor akin to whole wheat bread. It is perfect plain, especially as an accompaniment to soups and salads, or topped with everything from cashew cream cheese, roasted carrot dip, peanut butter, or my frugal hummus.
Variations
This bread loves additional flavors, especially strong herbs and spices, such as rosemary, oregano, peppercorns, cumin, chili powder, and more. Great possibilities await!
How to Store the Bread
Store the completely 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.
Use as a Lentil Flax Pizza Crust
You can also use this bread as a pizza crust! Prepare as directed, baking for 15 minutes. Add your favorite sauce(s), vegan cheeses, roasted vegetables, and more, and then bake for 10 to 15 minutes longer.
Hppy baking, everyone!
More Easy, Grain-Free & Vegan Breads to Love:
- Chickpea Flour Beer Bread (3 ingredients, oil-free)
- Coconut Flour Bread (4 ingredients, oil-free)
- Almond Flour Soda Bread (oil-free)
- 3-Ingredient Vegan Almond Bread
- 5-Ingredient Lentil Sandwich Bread
- Fluffy Red Lentil Bread
- Chickpea Flour Sandwich Bread
- Triple Chickpea Sandwich Bread
- 2-Ingredient Flax Sandwich Bread
2-Ingredient Lentil Flax Bread {vegan, oil-free, grain-free}
Ingredients
- 1 cup 140 grams uncooked lentils (see notes)
- 1 cup 250 mL boiling water
- 2/3 cup 70 g flaxseed meal
- 1 cup 250 mL water (room temp or cold)
- Optional/adjustable: 1/2 teaspoon fine sea salt
Instructions
- Preheat the oven to 400F (200C). Lightly spray or grease a 9-inch cast iron skillet.
- Rinse the lentils in a sieve or colander to remove any dust or debris.
- Combine the lentils and boiling water in a medium bowl. Let stand 15 minutes to soften. DO NOT DRAIN.
- Place the lentils and their liquid, flaxseed meal, additional 1 cup water, and (optional) salt in a blender. Blend on high speed until completely blended and smooth. Spread in prepared skillet.
- Bake in the preheated oven for 25 to 30 minutes until the surface of the bread appears dry and the center feels set to the touch.
- Cool the bread in the skillet for 10 minutes before removing and cutting into wedges.
This is quite staisfying! I did add thyme, rosemary, garlic powder and onion powder to give it more flavor. It’s super easy to make! Will continue to make this.
Wonderful, Tami! So glad you customized it to your liking 🙂
So easy, and really good! I did add the salt, and some cinnamon. Inwill definitely be making this again!
Ooh, cinnamon bread! That sounds great, Tami–happy to hear that the bread worked for you!
Thank you for the recipe! I cooked this tonight, and the bread was well done right on time, and it tasted great just plain out of the pan! I used red lentils and an immersion blender. I love your creative and minimalistic recipes, and I appreciate that your posts are so clear, to-the-point and helpful – and I’m always so intrigued that I can’t resist trying out one or two new recipes anytime I check out this site!
You are so kind, Masha, thank you! I am glad you like this humble bread, too. Cheers!
I take 1/3 cup flax meal, 1/3 cup ground sunflower seeds, 1 egg and 1 teaspoon baking powder. Mix well. (adjust with a tiny bit of water if needed) Don’t get it sloppy! Pour into an oven safe bowl and bake at 350 for 40-45 minutes. Take out and cool on a rack. I eat it daily with cold mint tea.
Hello, I wanted to let you know that I made this and it taste like health food, but I mean that in the best way. No blood sugar spike, and I feel healthy and strong after eating it I will make it again.
I had moderate expectations for the bread but had the ingredients so gave it a shot. I cannot believe how much I like it! it is very satisfying and also toasted well (cut in wedge, slice in half)
Hi, this bread looks great, but I think I’ve done something wrong! The bread stayed very soggy. I’m using UK cups and I’m wondering if I should be using US cups Do you think that could be it? thank you
Hi Shel,
Oh no, sorry the bread is not fully cooked. The difference between uk and us cups should not be a problem. If the bread is still soggy after baking at 400F (200C) it might be an oven temperature issue? Or perhaps you were using a smaller size of pan? Did you use a 9-inch cast iron skillet or something else? If the pan is smaller, the batter will be thicker and will require more time to bake (but it is best to stick to 9 inches/22.5 cm, the bread is best on the thinner, not thicker, side).
Such a great, wholesome, delicious recipe. I love it with ground chia in place of flax meal, too.
Hi, I’ve made several of your recipes and loved them all. I was going to try this one, what do you think would happen if I added baking powder? I thought that would make it rise a bit, but I’m new to some of these ingredients. PS even my picky son liked the almond cookies! Stunner!
Hi Jen, it will likely lighten a little bit. Worth a go! Happy to hear your son liked the almond cookies
Any ideas on how to replace the cast iron skillet? Does it work in a baking tray?
Hi Katharina,
A 9-inch square, or 11×7-inch baking pan will also work. You will need to add a spritz of cooking spray to keep it from sticking 🙂
I absolutely love this recipe. It’s simple and inexpensive to make and the resulting bread is delicious to boot. I make it at least once a month…usually more!
Wow, that’s simply wonderful, MJ! So happy you are enjoying it!
I’m sooo glad I found this blog! I’ve recently gone mostly gluten and dairy free and it has been going well. This week I’m craving yummy carby treats but obviously don’t want to indulge in anything that will make me feel sick. I’m really excited to try out your recipes. I’m also really happy that they use super simple ingredients that I already have in my pantry! Thank you!
Welcome, Tshepang, I am glad you found my blog, too!
Can we use a cake pan othe than the Cast iron skillet to cook this bread
Hi Rawaya,
A cake pan should also work 🙂
Thanks for the recipe! I will probably double or triple the salt next time, as adding more salt on top really brought the flavor out better for me, but I really liked it. Thank you!
Great Kell, thank you!