Red lentil tortillas

Soy FreeDairy freeGluten freeNut freeVeganMeal Type: Sides & appetisersMeal Type: MainSesame freeTop 14 free

20 Jul

GLUTEN FREE II DAIRY FREE II VEGAN II SOY FREE II NUT FREE II TOP 14 FREE

Try these amazing rustic tortillas, made with just 2 ingredients and no yeast. Lentils and seasoning ( plus water). They are perfect for serving with a curry or as a wrap with a filling. They taste really delicious. The flavour of the red lentils really comes through.

You can adapt this recipe into a thick flatbread instead. If you soak the lentils, the batter thickens up, making a thicker and fluffier flatbread. It's your call, but I suggest trying out both methods as they are delicious.

By not soaking the lentils, you have a thinner batter and thinner wraps. If you leave the lentils to soak and then blend, the result is just like a flatbread.

They hold well and won't fall apart as soon as you breathe ( like gluten-free products). This recipe has no synthetic ingredients or added chemicals either! Yay!

The texture of these red lentil tortillas are a bit like a firm pancake crossed with naan bread. They've got a slightly crispy crust when they are fresh.

They’re gluten free and vegan
They’re protein rich
And there’s no flour, no yeast and no baking powder needed!

Notes on ingredients & substitutions

Lentils

These tiny legumes pack a powerful punch of flavor and nutrition, making them a must-have in your pantry. Not only are they delicious, but they also offer a unique texture and set of properties that are unmatched by any other lentil variety.

Where do I buy orange lentils?

When it comes to sourcing red or orange lentils for your culinary creations, you'll be pleased to know that they are readily available at most supermarkets or health food shops.
While it may be tempting to experiment with other lentil varieties, I must caution against it when it comes to this particular recipe.

Red or orange lentils possess distinct qualities that set them apart from their counterparts. The main differentiating factor lies in their texture and cooking properties.
Red or orange lentils are known for their quick cooking time and ability to break down during the cooking process.

This results in a creamy, thick consistency that adds richness and body to various dishes. Other lentil varieties, such as green or brown lentils, have a firmer texture and take longer to cook, which would alter the overall outcome of the recipe.

Given this unique characteristic of red or orange lentils, I cannot recommend a suitable substitute. Their delicate nature and specific cooking properties make them an essential element in this dish, ensuring its success and the desired final result.

Herbs/spices

Only use garlic powder and a touch of cumin. You can just make the wraps completely plain. Or, if you're adventurous like me, you could also add chopped coriander, mint or basil or finely sliced spring onions. Spices you could add; garam masala, chilli powder, curry powder, and ground coriander.

Ingredients

flourless flatbread recipe by kam sokhi allergy chef

Storing and Reheating

You could batch cook this recipe and freeze individually in between layers of greaseproof. Otherwise pop them in the fridge for up to 3 days. To reheat just pop them into a dry frying pan and warm up for a couple of minutes.

Tips

If you want to make a thicker and fluffier flatbread, just soak the lentils in water for 3 hours and follow the instructions for the recipe .The pictures below are what the mixture and finished flatbread will look like by soaking the lentils.

OR, if you're looking for wraps to use with a filling, follow the instructions as per the recipe and do not soak the lentils. See the next set of pictures below.

grain free tortillas by kam sokhi allergy chef

gluten free wraps by kam sokhi allergy chef

gluten free flatbread recipe by kam sokhi allergy chef

high protein lentil wraps by kam sokhi allergy chef

Makes 6 portions - 20 mins prep time

Step by Step

( for the thinner wraps)

flatbread recipe by kam sokhi allergy chef

east flatgluten free flatbread recipe by kam sokhi allergy chef

2 ingredient flatbread by kam sokhi allergy chef

Recipe

2 cup/ 400 g red/orange lentils
1 tsp garlic powder/granules
1/2 tsp ground cumin
600 ml water lukewarm
5 tbsp olive oil
Salt & pepper ( I used Himalayan pink salt)

Method

Start by blending the red lentils into a flour using your nutri bullet.
Then add the rest of the ingredients to the lentil flour and blend well, leave to rest for 15 minutes.
In a hot frying pan add a tsp of olive oil and a ladle of lentil batter, and fry for a few minutes on each side just like you would if making pancakes.
Once cooked they can be served straight away or they will keep in the fridge for up to 3 days.

Variations

You could add herbs, or spices to this recipe or very finely chopped spring onions. You could make them Mediterranean by adding chopped basil/ oregano and garlic. Or Indian by adding curry powder, garam masala, coriander and chilli. Go nuts and experiment.

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

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Hi there, I am Kam and I create delicious allergy friendly recipes for health conscious people like you, so you can find joy & happiness in food again.

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