This works with all sorts of lentils - split yellow lentils (moong daal chhila), chikpeas (besan chhila) and whole green lentils (peserattu, does traditionally contain rice flour too though) and mixed lentils (aadai, also tends to include rice) are all traditional in India. We generally add some spices to the batter too (ginger, green chillies and such) - they're all excellent! Funnily enough, now that I think about it, red lentils is probably the only one I can't think of a traditional flatbread recipe for. Edit: Oh also, when spreading with the ladle, I usually _don't_ spread it evenly. I end up with concentric circles of thin crispy bits and thick fluffy bits, which I prefer to an uniform texture

Found the Ashoka Ridge Boy.

Looks delicious! What’s the carb count per tortilla?

Great tips thanks.

I was saying the same thing watching 😅thank you so much for putting it out there 🙏..that too with all recipe names 👍

@Meowskivich's second account Do it! Soak’m for a few hours. Then grind them up into a think soup and you’re ready to go. I just made a whole batch. It will last me a week or two.

Wow this is the first recipe from Chef John that I've seen that I already make at home! For those that want to try, cutting up green onions into the batter is great

​@Robin95 you're not right 😁

Seems similar to kimcheejeon, and I love it!

@Levianthion Give it a go and find out. Perhaps 1/4 teaspoon of baking soda added to the lentil/water mix to soften the skins. Just give it all a stir and let rest for the 3 hour minimum time before blending. All you have to lose is a cup of lentils, 2 cups of water, a little salt and baking soda. Add the salt after soaking. Probably just fine without the baking soda if you rest overnight in water alone.

@Recovering Soul Hmm, a breakfast crepe twist. Nutella and berries/fruit, Almond/peanut/nut butter & preserves etc. Cream/cottage/farmers cheese sweet or savory for non vegan peeps. Brilliant. What I really like, and have just realized after reading the comments, is that this is an example of foundational East Asian/Indian staple I was completely ignorant of before seeing this. Chef John just reminded us of a historic food culture from the age of non leavened bread. Not sure if the 'Easter egg' was intentional but I'll gratefully take it. Chef John must be protected at all costs.

Hi ' Thank you for the advise. Can you tell how much water shell i put in this? its not mentioned in the video.

As someone who loves curry lentils, all I can think of is “Yo dawg, I heard you like lentils, so wrapped your lentils in lentils so you can eat lentils while you eat lentils”

Man, I haven't seen this meme in YEARS!

my thoughts exactly!!!

This is giving me early-2000s internet flashbacks

😊😊

😂

This is very similar to a South Indian flatbread called dosa which is made from soaked rice. The batter is ground & left to ferment for a bit, before cooking on the stove just like a crepe. It’s eaten with curries for breakfast & it’s great! ❤

It's a cheela

Believe it or not this too is an Indian "flatbread" we usually eat for breakfast called cheela/chilla :)

soooo ... given your recipe, it's nothing at all like dosa ...

I thot dosa right away lol

@LW me too!!😊

I came back to thank whoever said to add green onion or to make them sweet with adding maple syrup & cinnamon! I made my first batch and played around with all 3 variations, I'll make them again but add more herbs to some to use for wraps and I successfully sold my kids on the new "protein pancakes"! The maple flavor really shines through, I think it will be a great mess free alternative to grab running out the door!

​​@FC Soldeu it says no carbs on many cooking sides , ideal for diabetics and people on slimming diets.

Then I'm here to thank you for coming back to think that person and share what you wrote! 😄👍👏

thank you for naming them 'pancakes'. It was all I was thinking.

@FC Soldeu Better, tho; because they have more fibre than usual pancakes made with white flour

it's mostly carbs pancakes really.

Oh hey cool this is an unspiced lentil dosa, I discovered them years ago at a restaurant and was gobsmacked how easy they are to make. You can impress your friends with a surprisingly little amount of effort with (my favorite) masala dosa, basically just a dosa taco with spiced up potato/onion filling. There are TONS of different types of dosa too, they're like asia's crepe. Most often they're 50/50 rice and dal, dal being split lentils, peas, or other legumes, but that's not a fixed rule they can absolutely be made with just lentils - just google mixed dal dosa. The recipe is usually simply soaked rice/dal, spices, salt and water blended smooth. Edit - Just to add resting the mixture is allowing it to begin fermentation, you can leave it on the counter rather than the fridge, makes the dosa more light and bubbly, add salt after fermenting. You don't always have to put the spices in, and the spices you do put in vary a LOT depending on country, region, the food being eaten, etc. I highly recommend going down the dosa rabbit hole, they're a great tool to have in your cooking arsenal.

Interesting! Thank you!

​@oxoSLFoxoovernight on the counter rather than the fridge should get them fermenting. Check out other dosa recipes.

how many hours/days before it starts to ferment? no need to put yeast?

Thank you so much for your comment!

Just made this and used left over flat breads to cut into wide strips for mock lasagne noodles. IT WORKED! They don't let the sauce soak through and don't disintegrate!

Great idea!

Thanks for the tip on the lasagna!

Hey, that’s a good idea! 👍 (Ignore the Chef John bot)

Let's talk 🎁🎁....................

This looks similar to Ethiopian injera, a flatbread made with teff flour and water that's been fermented. Coincidentally (or maybe not) it makes an excellent serving base for lentil stew :)

True

@Sayonara "I have seen them slaughtering my family" Wow. So even bread-making thousands of years old deserves your hate. I'm learning how peaceful your community is.

@Blackmark52 I am talking about that South Indian Muslim in comment. And yes my experience will impinge them, because that’s what I have seen them slaughtering my family. So thank you, I don’t need to learn how peaceful that community is

@Sayonara "a Muslim will always degrade South Indian culture" I think you mean "impinge" just as you are impinging Muslim culture in your comment. Ethiopia isn't Muslim and neither is their bread. And besides, what century do you think the migration of fermented flatbread would have occurred? There weren't any Muslims back then, maybe not even a Jew or a Hindu.

Finally, a quick bread for the under achiever. Breads, rolls, and flatbreads always sound good but I rarely want to fuss with all the measuring and mixing. No excuses with this one!

I loved bread, but it didn't love me back. It tries to kill me like a pigeon who eats raw rice.

😂😂

A while back on this channel he did an "Ancient Flatbread" that's just flour, water, and salt. They're pretty good for when I'm out of bread but it's too late (or I'm too lazy) to go to the store. Here's a link: https://www.youtube.com/watch?v=6_cnGT0T7uU

@Graph Guy Nope! Just not a bread person.

Yay!! I'd love to see more GF recipes because life has been kinda sad after having to cut out wheat.

Some people have to cut carbs completely, even lentils are not allowed (

Life is sad w/o wheat (or barley or rye) Even worse without rice, corn or oats either!

@C B-M A question for you? At what age did you get diagnosed? Don't have to be exact. Just asking because I assume you didn't have that extreme of symptoms during childhood. I'm curious as to why some people have more extreme symptoms later in life. I got diagnosed well into adulthood, when symptoms were ramping up.

@Arthas Menethil Thank you Arthas,I will dive into those recipes for sure! TFS! ♡

Please more gluten free recipes chef John! Love this

Celiacs unite!

check out Indian Dal or Gram flour breads like the Indian Dal Paratha, Chila, or Papadums if you like this

What you've made is a variation of a Dal Utappam - it's a South Indian dish. The reason it thickened overnight is because you lightly fermented it. If you let it ferment longer, it'd improve in flavor and texture even more. A typical uttapam includes a mix of dal and rice flour, but can be done with dal alone.

Fermented bean flatbread sounds so bomb I can’t wait to try making this.

I came here looking and hoping for this comment. I was waiting for him to say something, anything about any of the dishes that this is similar to.

When I was a vegetarian I would make these for breakfast and have them with some hummus and raw bell pepper. It was honestly one of my favorites and so easy to meal prep

@Dan_TheAnimal Same. I was vegetarian (actually pescatarian) for about 25 years, and then I just stopped. I don’t search out meat but am just not as strict as I was. If I am a guest and the host makes a meat meal, I just eat it whereas before I would only eat the vegetables and non-meat items. I was surprised that after 25 years, my system had no problem digesting meat.

​@Dan_TheAnimal To think you feel obliged to explain yourself to a complete stranger. Enjoy your meals.

@maxim menage usually a breakfast sandwich but usually still keep it vegetarian. It’s more like I’m not avoiding meat now. If it comes up I’ll eat it but usually only one meal a day

Now that youre not vegetarian anymore, what do you eat fro breakfast? New born babies?

@ola wilkinson like 5 day at most

In India, they're made with a mix of lentils and rice, called 'dosas', or a crisp crepe. Variations are also made of a mixture of different lentils, as well as chick pea, - fresh chopped onion, cilantro, finely sliced ginger, green chillies, toasted cumin seeds, can all be added for flavor. Scrumptious with chutneys and vegetable stews.

Yes chilla from north India. And we have similar one but we add tomatoes or other veggies to it in Maharashtra, not just plain

Actually this is what we call Chilla in Jharkhand (India ) . It can be made from variety of dals . Add spices to it. Dosa needs both dal and rice.

I tagged this several.months ago, and the recipe suggested that you could add Italian herbs, onions, garlic and onion powder, or for a sweet version, vanilla and maple syrup. So glad you posted this cuz I've been hesitating to take the plunge, and now I'm gonna just do it! I might even separate the batter and season it 2 or 3 ways to see what we like best. I also like your tip of putting in the fridge overnight to thicken

Wonderful! Been scratching my hair away to find a low carb alternative to a tortilla as a vessel to carry food from plate to mouth. Would love to see more of these low carb alternatives!!

​@Bill Goodwin But most have a scary ingredient list.

La Banderita Carb Counter snack size flour tortillas have 35 cal and 10g carbs... and they are super tasty, even!

this is def NOT low carb nor high fiber. Beware.

No legume is low carb.

They make low carb tortillas you can buy at any grocery store.

I literally have a huge box of red lentils I have been looking to get through. I had absolutely no clue they could become *flat bread* of all things. Thank you so much for this video, Chef John!

I once bought a 4lb bag of red lentils from a local small shop a long time ago and I'm only recently seeing the bottom of the container lmao. I rinse them well first in a fine mesh sieve like you do any legume, and they cook on the stove in ~15 minutes so they are fantastic for a fast wfh lunch; and you can flavor them with pretty much anything savory (I like tossing in a broth cube and some nutritional yeast for simplicity if I'm low on energy spoons).

it's a really common food in south asia like the Indian Dal Paratha, Chila, or Papadums

Loved this simple easy recipe. As well as healthy. I’m Mexican and I’ve been trying to replace corn and wheat tortillas so this is perfect Greetings from Los Angeles

These work well with oatmeal too. Equal amounts of lentils and oats soaked separately in water then blended together. 😋

Why both instead of either one?

I made these and they were great! After some trial and error, I started at mediumish heat and raised it as it cooked. Mine were more brown and slightly charred than the ones in the video, but that's how I want it--with some crispy parts. Went great with the curry in pav bhaji (I subbed these for the buns). Later edit: Also wanted to add, I stored the extras with parchment paper between them. Refried them and got them even crisper/chewier to warm them up--so they store well and reheat well if you refry them in a nonstick pan using almost no oil. Making another batch today to use as "tortillas." I'm going to experiment with other blends of lentils and rice and lentils, but this was a good, easy gateway to dosas for me, and works as a great option for people doing no grain or no wheat diets.

A big thank you to chefs like Chef John, for helping us all it better and have more options in our life! I made these with chicken, i see no reason to buy real pitas ever again

I've been cooking with red lentils for almost a year now (since I learned that they are a great food for cutting cholesterol) and they are maybe the most versatile food I've ever cooked with! I've made flat bread, fritters, cookies, waffles, and even a nacho cheese substitute with red lentils. And they are all delicious!

@U L I just read a couple of reports that state that although high in protein, red lentils don't cause uric acid and may even be beneficial for gout.

Red lentils are great for diabetes and cardiovascular health but keep an eye on uric acid. Too much of it might affect it.

@FC Soldeu too much cholesterol will clog your arteries (and that's problematic). But go on and live out your angry, judgemental life. ✌🏿

@Catherine Wilson I recently got blood work to check my cholesterol, and I haven't gotten the results yet, but I can tell you that I've lost weight and feel better overall since I've incorporated lentils into my regular diet. I would recommend it. Many refer to it as a super food, and I've been beyond satisfied with the results.

Love that your willing to experiment in this realm. I'd also have been skeptical, but this looks fantastic. Easy, versatile, affordable, and palatable, I couldn't ask for more! Also appreciate you clear, concise, pun filled content. Never change Chef John. Love it.

Although it is best to soak and rest the batter, in a pinch, you can whip these up from dried lentils in a good blender and cook them right away. It still works well. I do this at my restaurant when someone requests a GF alternative to a bread sandwich. Into a lentil wrap it goes.

Thanks for doing that! As a Celiac disease sufferer I wish more cooks were as sympathetic.

I'm always looking for things like this, my wife was diagnosed with Hashimotos several years ago (similar to Celiac) so I've had to rethink making anything starchy in the kitchen. My first thought seeing this is adding a bit of spinach and making a chicken and feta wrap. Will DEFINITELY be doing some experiments.

I did some for dinner, and it was amazing! I even think I could do this alone with some spices in the mix (like cumin seeds, or curry powder) and spread cheese on it

I made these tonight just as you suggested. It’s a perfect 10! If made a bit larger, it’s a great wrap for any kind of lunch sandwich/wrap. Yummmm

Wow, this looks great and easy. I'm looking forward to trying it! Great replacement for bread. Thank you.

"How do you know they are vegans? Oh, you can tell." 😄👍👏 Thank you for this greatness, as a gluten-free person who loves wraps and flatbread and doesn't have any that work for me, I'm anxious to make this! I'm going to try different lentils & beans also, such channa dal (yummy tiny yellow split peas), mung, blackbeans, french green & tiny black lentils! We'll see how it goes. I think if you knead the legume paste longer, it kind of polymerizes it or something so it holds together better to make noodles or something like this flatbread? I long for a KitchenAid and a pasta machine to do things like this with and play around and see what I can make. I think this is going to be my kickoff for that!

Loving the vegan recipe! Thanks, chef!

More Gluten Free recipes!!!! Thanks 😁

Chef John, look up something called the Adai - a Tamil speciality. Lentils + spices. We make it a bit thicker than here, and we sometimes add onions or cabbages in the mix to change things up but very similar concept.

Came here looking for this comment!

Amazing! Thank you. ♡ Just an opinion based on a couple of comments I've seen related to the 'low carb' part. Keto diet is, for me, playing with numbers, in this case, with the amount of carbs per day (between 20 to 50 grs). So, yes, red lentils (and legums in general) are high in carbs, BUT if you eat just a fraction per day, especially the kinds that are complex carbs and high in fiber (like this dish for example), should be just fine. I think it's important to be more flexible and allow yourself to try different ways to play with keto, or any other diet out there. One cup of red lentils have around 40 to 60 grs of carbs, so make sure to not eat the entire cup in one serving. A couple of pancakes a day will be fine, especially if you'are craving them. Be smart and confident. Eat without fear and enjoy the process.

There is a similar preparation made with chickpeas called (at least here in Argentina) "Fainá", it's of genoese origin and here it's common to eat it with pizza (yes, together with pizza).

Looks good. I am on a low carb diet so this looks perfect. Thank you.

When I worked in an Indian restaurant many, many years ago they taught me the secret of making their special flat bread. Unfortunately, I am not able to divulge the recipe as I signed a naan disclosure agreement.

Wow!!! Thank you for the delicious healthy recipe.I look forward making this for my family. Love it!!! 😋♥️🙏🏽

I'm so happy you are doing more gluten free items! Keep going!! ❤

I just made, they came SO DELICIOUS!

We have been making bread from soaked lentils for ages. Glad the concept is here in US now. I even had finely chopped onions, cumin powder, cilantro or even garlic

And my thoughts, particularly after hearing these "taste neutral" is low carb tortillas. I'm doing a low carb diet, so I'm rather excited to try this out for quesadillas and small burritos (particularly breakfast burritos :D ) Thanks Chef John

These are just as almost as high in carbs as regular tortillas, they would be gluten free though if that’s what you meant

These look delicious as always Chef John! Can't wait to try these out with all sorts of spices.

@WoWpreformer thanks.

@Franky Flowers I will do my best!

can you dehydrate one and tell me if it can pass for chips?

These look really interesting and I'll definitely have to try them going forward; Thanks Chef John! c: A number of people in my family have developed gluten allergies so this might be perfect for them; they also look like they'd be great for quesadillas, wraps, or sopping up sauces. I already use lentils in a lot of my cooking so this is one more interesting way to incorporate them c:

Thank you Chef John, although I'm not vegan or vegetarian, my children are and trying to find simple but compliant food to make them can be challenging at times. Plus I always love to make good food with simple or few ingredients! I'm adding to my arsenal of recipes

Chef John, after today's dinner I love you! And even our toddler ate piece of one flatbread and she's totally against lentils 😂 It's really tasty food and I'm sure I'm going to prepare it at least once per month

Great, easy recipe! At 30g of carbs per serving though, I hardly call that "low carb". Still looks tasty and a nice texture I didn't expect from lentils!

It's like a non fermented dosa. Would highly recommend to thoroughly wash the lentils before pureeing them. Also if you leave the batter outside in a warm place there will be some fermentation which adds a pleasant tanginess and airiness to the final product

First the chocolate torte and now this. You're really making my wife happy (she's celiac, as I mentioned in a previous comment).

The recipe is really super excellent and super easy to make! The 2:1 ratio of yellow split peas to water is also perfect! For anyone who needs to avoid carbs due to diabetes this super simple recipe is super awesome....! The REAL key is to let the pancake / flatbread brown at least double the time shown is your video. That way the flatbread gets a browner and crispier pancake-like outside which makes the flatbread firmer and crunchier in texture and taste! I let dried yellow split peas hydrate for 2 days and then used a hand blender to blend the split yellow peas and water mixture as that is all I had handy. However, that worked! I then let the mixture sit in the fridge overnight to let any small bits of the yellow split peas hydrate and in the morning I had (after a little mixing) I had a heavy cake batter like yellow split pea mixture. Cook in a non stick pan till the first side is light to medium brown and then flip. Let the other side brown the same and serve with hummus or any chip or veggie dip you have handy. Excellent low carb replacement for rice and breads! One could also easily experiment with other lentils as well as lentils are both inexpensive, low on the glycemic index, a good source of protein, and come in many different varieties.

For some reason I've gotten away from Chef John videos (I don't cook that much) but listening to this cheers me up :). I will be trying this recipe.

I live in India and these are very common breakfast or snack items. We call it cheela most common one being besan cheela (chickpea flour flatbread) and mix of other lentils. We add some spices to the flour or the batter like turmeric, chilli powder or small chopped chillis.

A couple of questions: how long will they keep and how do you store them?

Yay! A healthy vegan recipe ❤

Yeah these are a staple in Sri Lanka, they are called "dosa" and they are incredible. They usually let the batter ferment a bit and makes them taste a bit tangy 💕💕💕😁

@Arthas Menethil You are cringy, he literally said he had it from someone else, nobody is acting like nobody on the whole planet ever made something like that before.

@Arthas Menethilnot the same as Dosa at all! This is MUCH simpler, though not as good tbh

That's one thing I always find funny about western vegans and hipsters, they'll come across something that's actually pretty common and may be centuries old and act like they just discovered it or invented it. South Asia has a bunch of legume based flat breads.

these are called "chilla" in western indian cusine. Can use chickpea flour/ soaked and grinded chickpea as well, can also put veggies in it to give it body/flavour (eg, chillies, cilantro, red onion finely chopped,etc) .. also we have something called dosa, when you mix it with rice flour/ soaked and grinded rice and lentils (3:1 part) .. really tasty as well.

This is eaten in Jharkhand,Bihar as well . Also known as Chilla only. Most popular is Besan one or Moong dal one

I made the batter yesterday and fried some up for a pulled pork wrap today. Came out fantastic. I added a bit of turmeric and cayenne to the batter. Perfect.

This looks great, I'm always looking for healthy foods to feed my baby and this is so perfect

I’ve been looking for low carb alternatives for bread and starch since I started back in July. I’ve lost 52 lbs since then and want to hit my goal weight still(another 25 lbs down) but man do I miss bread and pasta and tortillas. Hopefully this works

Thank you, chef John, for the recipe! Just tried it this morning for breakfast and it was delicious! I made it with tuna, spinach & mayo, but I'm sure scrambled eggs with go along well to. Now I have your two go to recipes - pizzadilla and this one ! Thanks again :)

Thanks, Chef John. We make these with different batters. Love from India. I make your samosadilas and smashed potatoes very often.

Superb! Great recipe that's ultra handy - I really like your commentary style too. It works well with the visuals.

I made a batch earlier today I saw the recipe from another channel about a month ago They are good with added garlic salt or plain and smattered with nut butter warm from the pan.

Chef John never disappoints me 🫶🏼

This recipe is called Chilla in India. But we also do a lot of combinations with dals like moong dal or any other dal. I also add Sooji for some crispiness along with usual spices .

Wow, so good. I tried these instead of my rice bowl with my veggie dinner.

I looked for "red lentils," but Chef John... all I could find was ORANGE LENTILS! Yes, Pereg Natural Foods markets them as such. Not quite a dosa, but close and much simpler. I'm experimenting with cashew milk and a small addition of flax seed meal next. My thanks!

These look so good, I want to eat them with some raw honey and flaky salt 🍯🐝

You should also be able to ferment this batter in the oven with just the light on over night. It works with urad dahl (skinned black lentils) mixed with soaked rice for South Indian dosas.

Made a stack of these and put leftovers in the fridge. Tried an experiment: put olive oil in the pan and toasted/fried these for a minute. ... oh what a good idea. Still soft inside, that little crisp outside.

This looks amazing, you know I'm so gonna make this.

I'm making this tomorrow. I've been eating vegetarian lately, and I love lentils, so I'm kinda surprised I never thought of this; I mean I have tried to make cakes and breads out of all sorts of legumes and grains, but for some reason not the humble lentil.

I made these today and used them to make Flatbread pizzas. I wish I had known about this before spending $10 a pop for sad gluten free frozen pizzas. Next I'm going to try making them sweet as I've seen other commenters recommend.

Nice job Chef! 👍 I always use 3 frying pans,It's going 3 times faster..😂🤷‍♀️ TFS! ♡

Sounds like a great alternative to commercial floor tortillas!

This is very similar to dal ka cheela- a very common street food in west India. We add ginger, cumin and coriander to the batter and serve it with mint chutney and garlic dip.

Great video. This is very common bread made in India using lots of different types of pulses. It is called CHILLA in India. If you search youtube for CHILLA you will find tons of recipes with lot of combinations of pulses, spices and vegetables.

Yup ...I kinda add Suji to make it crisp

Great recipe Chef John! My sister has recently gone from gluten free to gluten free AND low carb, so this could be perfect! To find wraps that are gluten free and GOOD, much less low-carb too - difficult (in New Zealand). Thank you!!

This is delicious and low calorie too! I added finely chopped garlic and spring onions to the batter for extra flavour. Fantastic!

low calorie? 🤣

Those look absolutely yummy!

This is a delicious recipe I really enjoyed to watch thanks for uploading this helpful video 👍👍👍👍

You said everything I needed to hear. I've known about this recipe for some time and was doubtful about the outcome. One can always change the flavor profile, but the texture and integrity are harder to deal with and you addressed that beautifully. I probably won't use the refrigerator when I rest the mixture overnight, hoping for a bit of fermentation, but whatever. I might try a filling of smashed potatoes, bacon, and browned onions. Thank you for such an interesting evaluation.

I sometimes eat very large salads but always think how I need some kind/king of bread to put a large pat of butter on. This will be just the ticket! Thank you. 🍳

oh thank goodness, something i can use my over abundance of red lentils for 😂 i buy them for a specific recipe that only uses like a half cup and am left with so much red lentil! i can't wait to try this.

Great timing. I was planning to make red lentils this weekend. Now I have a new method to try. Thanks! ... These were great! I added a little curry powder and some chives and really enjoyed them.

Oooh I need to try these! I've just started a low carb diet and have been wondering what I can use in place of wraps or bread. So thank you for sharing this.

Any sort of legume will not be low carb so you want to be careful in eating these if that's your goal. I've used almond flour waffles in place of sandwich bread before. Doesn't hold together nearly as well and is quite heavy compared to the same quantity of white bread but worked well enough for me and was quite tasty too. There's also a pizza crust you can make using eggs, almond flour and melted mozzarella cheese that's actually pretty good too and you could definitely use those for wraps.

A flatbread series would be nice Chef John 😁❣️ please.

i can imagine using this bread as sandwich wrap too! thank you 😃

Tried this this evening and it's great...the only issue I'm having is it sticking to the pan....I've used butter and after that cooking spray. Any ideas on how to get it not to stick to the pan? - Gail

Before I went on keto, ate these regularly with a shmear of peanut butter. Very yummy tortilla.

That's pretty easy, can't wait to try it

I love this community. No one argues or makes snide statements. Everyone is fun and/or informative. Food unites!

@Mei Zhou I mean Food Wishes-Chef John.

Do you mean the Food Wishes community or food YouTube at large? There’s actually a lot of snark out there, but Chef John is great.

I actually made direct fun of someone that boils chicken for consumption. Muhahah

My mom makes this with lentils, roasts them slightly them grinds them and that’s the mix of lentils with little fenugreek and the flatbread is crispy to be eaten with sira hai type Indian delicacy and churned butter. It’s heaven, absolute, when it’s hot from the pan to the plate. Love it, but it’s not as liquid as here, it’s rather a dough We also make similar flatbread with sprouts grinder with chillies garlic salt and coriander, and it’s absolute delicious with same sides, sometimes use fine,y cut salad veggies in it as a taco. And it’s a perfect healthy vegan lunch.

Wow I’m mad I didn’t know about this sooner. So simple!

This recipe is perfect for my diet! Thank you

You’re the best, Chef John!💕

I feel like the consistency/texture of these would make for a great breakfast burrito.

I did the math and 1 flatbread = 2.67 net carbs. You’re Welcome!!! 😂

That's flabbergasting, I'll definitely try this one out, thanks for sharing :)

I never did get the bubbles so I just started at 2 minutes and eventually ended up at 2.5 minutes per side. I did put my batter in the fridge overnight so maybe I should have let it come up to room temperature first. I also found I needed to re-lube with olive oil every few otherwise they started to stick a bit. Maybe more a little clingy than sticking. Not as convenient as commercial low carb tortillas but no weird ingrediants. Excellent conveyor for tzatzik.

Thank you Chef John, as someone who makes rotis on occasion this would be a healthy change up. I think I would add a bit of canola oil to the batter and some Kashmiri chili powder or turmeric. Thank you for the healthier option to making rotis