Red Lentil Flatbreads
Yield: 28 each
red lentils: 3 cups
water: 2 cups
pink salt: 0.5tsp
*optional protein: amaranth popped: 3Tbsp
*optional: nutritional yeast 1 tsp
Soak lentils in the water for 3 hours. Blend using a high-powered blender. Add salt and ferment the mixture overnight at room temperature, until you can see tiny bubbles in the batter. Add any optional ingredients and stir to combine.
Using a cast iron skillet or flat top griddle, pour 2oz portion of batter and spread evenly until the dough is even. cook for 2-3 minutes and flip (like a pancake). Serve with dips or chutneys.