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Lower Carb Lentil Flatbread Naan Made in the Food Processor Recipe

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4 from 11 reviews

  • Author: Emma
  • Total Time: 1 hour 22 minutes to 3 hours 22 minutes (varies by rise method)
  • Yield: 4 servings (4 flatbreads)
  • Diet: Vegetarian

Description

This Lower Carb Lentil Flatbread Naan is a delicious, healthier twist on traditional naan, made with cooked lentils and bread flour. Prepared quickly in a food processor and cooked on the stovetop, these flatbreads are soft, flavorful, and perfect as a side dish or for wrapping your favorite fillings. The recipe offers flexibility with an overnight or quick rise method, delivering fresh naan with a slightly lower carbohydrate content.

Ingredients

Dough Ingredients

  • 2 cups bread flour (240g)
  • 1 tsp instant yeast
  • 1/2 tsp salt
  • 1 Tbsp sugar
  • 1 cup cooked lentils (canned, rinsed well)
  • 1/2 cup warm water
  • 1 Tbsp light olive oil

For Cooking

  • 1 Tbsp olive oil or coconut oil (for skillet)

Instructions

  1. Combine the Dough Ingredients: In a food processor, add all dry ingredients: bread flour, instant yeast, sugar, and salt.
  2. Add Cooked Lentils: Add the rinsed cooked lentils to the food processor.
  3. Pulse to Coarse Sand: Pulse the mixture a few times until it resembles coarse sand.
  4. Add Wet Ingredients: Pour in the warm water and light olive oil, then process for 15-20 seconds until the dough starts to come together into a shaggy, rough surface. If the dough is too dry, add water one tablespoon at a time until it clumps.
  5. Transfer Dough: Scrape the dough into a clean bowl, cover loosely, and let it rise at room temperature for 1 hour until puffy.
  6. First Rise Options:
    • Overnight Method: Cover the dough loosely with plastic wrap allowing air to escape and refrigerate for 8 to 48 hours. Bring to room temperature before shaping.
    • Quick Method: Deflate the dough fully and let it rise in a warm place for 2-3 hours until doubled in size.
  7. Shape the Dough: Gently scrape the risen dough using a silicone scraper without punching it down, divide into 4 pieces, and stretch each piece into rounds by hand.
  8. Second Rise: Let the flatbreads rest for another 15-20 minutes to rise slightly before cooking for best texture.
  9. Preheat Skillet: Heat a skillet over low to medium heat (setting 4 out of 10) and add 1 tablespoon of olive or coconut oil.
  10. Cook Flatbreads: Cook each flatbread for 2-3 minutes on each side using a lid to reduce oil splatter and help cook through.
  11. Check Doneness: Remove the flatbreads once cooked through the center and golden brown on both sides.
  12. Repeat: Cook the remaining flatbreads in the same manner.
  13. Storage: Store cooked flatbreads wrapped at room temperature for 3-5 days or freeze in airtight bags for up to 3 months; defrost before serving.

Notes

  • If the dough doesn’t come together after processing, add warm water gradually, one tablespoon at a time.
  • Do not punch down the dough after the first rise to maintain airiness.
  • Using a lid while cooking helps speed up cooking and reduces oil splatter.
  • Letting dough rise a second time before cooking improves texture and softness.
  • These flatbreads are best enjoyed fresh but freeze well for later use.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Indian-inspired

Find it online: https://myeasyplate.com/lower-carb-lentil-flatbread-naan-made-in-the-food-processor-recipe/