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.
Easy Rustic Flatbread Made with Lentils
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 :).
The many charms of this bread include the following:
- High protein (8.5 grams per serving)
- High fiber (9.7 grams per serving)
Making this bread requires two central ingredients:
- 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..
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.
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