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2-Ingredient Lentil Flax Bread {vegan, oil-free, grain-free}

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.
Sliced 2-Ingredient Lentil Flax Bread on a Wire Cooling Rack

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.

overhead shot of sliced 2-ingredient lentil flax bread on wire cooling rack

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: 

  1. Lentils
  2. Flaxseed Meal
overhead photo of lentils and flaxseed meal for the lentil flax bread

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.

Lentils that have been fast-soaked in boling water in preparation for making lentil flax bread

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.

batter in a blender for 2-ingredient lentil flax bread

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:

Yield: 8 wedges

2-Ingredient Lentil Flax Bread {vegan, oil-free, grain-free}

overhead shot of sliced 2-ingredient lentil flax bread on wire cooling rack

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.

Prep Time 5 minutes
Cook Time 30 minutes
Inactive Time 15 minutes
Total Time 50 minutes

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

  1. Preheat the oven to 400F (200C). Lightly spray or grease a 9-inch cast iron skillet.
  2. Rinse the lentils in a sieve or colander to remove any dust or debris.
  3. Combine the lentils and boiling water in a medium bowl. Let stand 15 minutes to soften. DO NOT DRAIN.
  4. 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.
  5. 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.
  6. Cool the bread in the skillet for 10 minutes before removing and cutting into wedges.

Notes

Storage: 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.

Lentil Options: I used common brown/tan lentils, but an equal amount of any other lentils will work (e.g., red, split red, yellow, green or black lentils).

Flax Options: 7 tablespoons (70 grams) of whole flax seeds or 6 tablespoons (70 grams) whole chia seeds can be used in place of the flaxseed meal.

Note: Nutrition calculations were made without the optional salt.

Nutrition Information

Yield

8

Serving Size

1 wedge (1/8 of recipe)

Amount Per Serving Calories 135Total Fat 3.5gSaturated Fat 0.3gCholesterol 0mgSodium 0mgCarbohydrates 18.7gFiber 9.7gSugar 0.5gProtein 8.5g

Did you make this recipe?

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Shel

Saturday 22nd of January 2022

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

Camilla

Monday 24th of January 2022

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).

Lia

Tuesday 6th of July 2021

Such a great, wholesome, delicious recipe. I love it with ground chia in place of flax meal, too.

Jen

Thursday 15th of October 2020

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!

Camilla

Friday 23rd of October 2020

Hi Jen, it will likely lighten a little bit. Worth a go! Happy to hear your son liked the almond cookies

Vegan Keto Sunflower Seed Bread {nut-free, oil-free} | power hungry

Monday 5th of October 2020

[…] 2-Ingredient Lentil Flax Bread […]

Katharina

Tuesday 18th of August 2020

Any ideas on how to replace the cast iron skillet? Does it work in a baking tray?

Camilla

Monday 24th of August 2020

Hi Katharina, A 9-inch square, or 11x7-inch baking pan will also work. You will need to add a spritz of cooking spray to keep it from sticking :)

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