Frugal Lentil Flatbread [Gluten-Free & Vegan]

If you’re looking for a budget-friendly, gluten-free, and plant-based flatbread recipe that doesn’t require fancy ingredients or hours in the kitchen, you’re going to love this one.

Lentil flatbread has become one of our go-to frugal staples—and it’s as simple as it gets.

With just two basic ingredients (lentils and water!), you can make a warm, soft, and flexible flatbread that works for wraps, personal pizzas, breakfast bases, or just a side with soup.

Add a few pantry seasonings or preserved flavors, and the variations are endless.

Why We Love Lentil Flatbread

• Just 2 ingredients to start
• Naturally gluten-free & vegan
• Uses shelf-stable red lentils
• Ridiculously frugal—just pennies per serving
• Great use for home-canned relishes or preserved herbs
• Doubles as pizza crust, wraps, or even crepe-style desserts

Basic Ingredients

• 1 cup red lentils (dry, not cooked)
• 1¼ cups water
• Optional seasonings: salt, pepper, garlic powder, onion powder, or any savory/sweet mix-ins

💡 Red lentils are key for this recipe because they break down quickly and blend into a smooth batter. You can use other types, but the results may vary.

Step-by-Step Instructions

1. Make Your Lentil Flour

Using a blender or food processor, grind the dry red lentils into a fine flour (like cornmeal or all-purpose flour). This will take less than a minute in a high-powered blender like a Vitamix.

📝 Frugal tip: If you have just a bit of other lentils leftover, go ahead and toss them in too. No waste here!

2. Mix the Batter

In a mixing bowl, combine:

• The ground lentil flour
• 1¼ cups water
• Seasonings of your choice (we used salt, pepper, and garlic-onion powder)

Mix well until smooth, then let the batter rest for 10–30 minutes.

This part’s important! It helps thicken the batter and improves the texture.

The consistency should be similar to pancake batter—maybe slightly thinner.

3. Cook the Flatbread

Heat a nonstick or well-oiled skillet over medium heat.

1. Add a little oil (we used olive oil).
2. Pour a dollop of batter into the pan and spread it thin with the back of a spoon or spatula.
3. Cook until the edges brown and bubbles form (like pancakes—but mostly on the edges).
4. Flip and cook another minute or so until both sides are golden and cooked through.

Repeat with the remaining batter.

This batch makes about 4 large or 6 smaller flatbreads.

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Optional Flavor Add-Ins

Here’s where you can get creative—and clear out some pantry items!

Savory Ideas:

• Sweet onion relish
• Zucchini or squash relish
• Cowboy candy (sweet pickled jalapeños)
• Pesto (use about 1 tablespoon per batch)

A Must-Try Sweet Idea:

Pumpkin powder + pumpkin pie spice + splash of vanilla + sugar (This turns it into a sweet skillet bread, similar to crepes or dessert wraps.)

Tip: Add flavorings before you add the water. That way, you can adjust the water amount as needed to keep the pancake batter consistency.

This lentil flatbread recipe is proof that you don’t need a long grocery list to feed your family well. With just a few shelf-stable ingredients, you can whip up something nourishing, budget-friendly, and completely customizable to whatever’s hiding in the pantry!

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