• 1 cup Red Lentils (Dry): These quick-cooking lentils form the base of the flatbread, providing protein, fibre, and a creamy texture once blended. Ensure you use split red lentils (masoor dal) as they break down easily.
• 2 cups Water (for soaking): Used to soften the lentils, making them easier to blend into a smooth batter.
• 1 cup Water (for blending, approximately): Added during blending to achieve the desired pancake-batter-like consistency. You might need slightly more or less depending on how much water the lentils absorb.
• 2 cups Fresh Spinach, Packed: Adds vibrant colour, essential vitamins (like Vitamin K, A, and C), minerals (iron, calcium), and extra fibre. Baby spinach works well as it’s tender.
• 1/4 cup Nutritional Yeast (Optional): Provides a cheesy, umami flavour, making it a great addition for a savoury profile, especially in vegan cooking. It also adds B vitamins.
• 1 teaspoon Cumin Powder: Offers a warm, earthy flavour that complements both the lentils and spinach beautifully.
• 1/2 teaspoon Garlic Powder: Adds a savoury depth of flavour. You can substitute with 1-2 cloves of fresh minced garlic if preferred.
• 1/2 teaspoon Onion Powder: Contributes a subtle, savoury base note.
• 1/2 teaspoon Salt (or to taste): Enhances all the flavours. Adjust according to your preference. Himalayan pink salt or sea salt are good options.
• 1/4 teaspoon Black Pepper: Adds a touch of warmth and spice.
• 1 tablespoon Olive Oil or Avocado Oil (plus more for cooking): Used in the batter for richness and pliability, and more is needed for greasing the pan to prevent sticking.
