• Place the red 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 and soak for 4 hours at room temperature. This gives the lentils time to soften. If you are using whole red lentils, soaking time is overnight.
• After that time, close the lid of the blender jug and blend on high speed - speed 7-8 of my blender - for about 1 minute or until the batter is smooth and resembles a pancake batter. You may have to stop the blender, scrape the sides and repeat until no bits of lentils are showing. The batter should be smooth, as thick as pancake batter. It can be slightly gritty but no bit of lentils showing.
• Transfer the batter into a mixing bowl and set aside the batter 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 1/4 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 tortilla of about 12 cm (4.7 inches) diameter. Watch my step-by-step pictures above in the post to see how to spread the batter.
• Cook for 2 minutes on one side, then flip with a spatula and cook on the other side. 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 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.