Indian Red Lentil Flatbreads

Place the red lentils in a bowl, cover with plenty of water, and let them soak for about 8 hours (preferably overnight).

After soaking, drain the lentils in a sieve and rinse thoroughly under cold water. Place the drained lentils together with 180 ml fresh water, 1 tbsp rapeseed oil, and ⅓ tsp salt in a blender and blend to a smooth batter.

Preheat a medium-sized, non-stick pan (approx. 20 cm diameter) without fat over medium heat. Reduce the heat to low to medium. Bake 4 flatbreads from the batter one after another: Pour a quarter of the batter into the pan for each, and fry until golden brown for approx. 2–3 minutes on each side.