• Place the yellow split lentils into a sieve and rinse under cold water to remove any dirt or impurities. Drain the lentils and place them in the jug of your high-speed blender.
• Add all the remaining ingredients into a high-speed blender jug, close lid and soak for 8 hours or overnight, at room temperature. This soften the lentils. If you didn't soak the lentils long enough it might not work so don't skip this part
• After soaking time, some water will be absorbed by the yellow lentils and the remaining water should be white and that's normal.
• Place the blender jug on the blender base, blend on high speed - speed 10 of my Vitamix for about 20-25 seconds or until the batter is smooth and resembles a pancake batter. You shouldn't see any bites or pieces of lentils.
• Transfer the batter into a mixing bowl and set aside for 10 minutes before cooking
• Warm a non-stick pan under medium heat and spray olive oil all over the pan. You must use oil on the pan, or the batter would stick to the pan and would break.
• Pour 1/3 cup of batter in the center of the pan and using the back of a spoon (or the back of the measuring cup), work in a circular motion to gently spread the batter from the center to the outside until it forms a wrap. If the pan is too hot, the batter may break, simply patch holes adding dollop of batter. Don't touch the wrap and cook until set.
• Cook on medium heat for 2-3 minutes on one side, then flip with a spatula and cook on the other side for 1-2 minutes more. Cool on a plate or a rack while you cook the remaining batter. Make sure you re-oil the pan between each flatbread.
• If you have any problem with the batter, scroll up in this post to read my troubleshooting tips.
• Serve with any raw vegetable you like or with an Indian curry recipe like my vegan butter chick'n tofu recipe.

Storage

• Store in the fridge in a sealed box for up to 2 days and rewarm in a warm non-stick pan.
• Freeze individually wrap and thaw at room temperature 3 hours before serving.