Updated: Jun 15, 2022
A video popped up on my TikTok feed the other day and I was intrigued by the flatbread used; it happened to be @annainasia in case you are wondering. It was one of those viral TikTok recipes that is a flatbread egg sandwich. My daughter has been asking me to make one but I simply ignored her request.
I told ya, I am a shitty dad. I research online for the recipes and after trying out a few, I failed horribly or the recipes just do not work at all. I believe it was meant to be carbs-free with just 1 ingredient, which is split peas obviously. The problem is, that it doesn't spread out as a normal flatbread would.
As I was failing for the 3rd time, I'm like fuck it and trust my gut instead. I'm so glad that the flatbread came out beautifully! This flatbread goes very well on some masala stews or some spicy Mexican corn salad (which I am gonna show you soon, stay tuned). Or you can just eat it on its own.
(Make 6 flatbread)
Peas & Lentils:
You can use just yellow or green split peas, I'm using a mixture of peas and lentils, 160g
Turmeric, 1/2 TSP
Garam Masala Homemade, 1/2 TSP
Chili Flakes, 1/2 TSP
Onion Powder, 1/2 TSP
Garlic Powder, 1/2 TSP
Fresh Coriander / Parsley Coarsely Chopped, A Large Handful
Sea Salt, Pinch
Black Pepper, Pinch
Bread Flour, 290g
Sea Salt, 6g
Baking Powder, 6g
Grapeseed / Peanut / Sunflower / Canola Oil, 23g + More For Cooking
Cast Iron Skillet / Pan
Please visit my "How To Make Shahi Garam Masala" page for the recipe.
Prepare the peas and lentils.
Transfer the peas and lentils into a large bowl.
Add just enuff water to fully submerge them.
Cover with cling film and set aside for 24 hrs.
*The peas and lentils should be split apart easily with your fingers.*
Drain off the liquid and transfer it into a large skillet.
Along with turmeric, garam masala, chili, onion, garlic powder, coriander, salt and pepper.
Add just enuff water to fully submerge the mixture.
Turn the heat up to medium and give it a stir to combine well.
Bring it up to a simmer and turn the heat down to low.
Continue cooking for 10 to 15 mins or until the peas and lentils are soft enuff to mash with your fingers.
Drain off the liquid and transfer it into a food processor.
Blitz until relatively smooth or coarsely ground, depending on your preference. I prefer mine with a bit of bite and texture.
Prepare the flatbread.
In a large bowl, add flour, salt and baking powder.
Mix until well combined and create a well in the center.
Add in oil and water.
Fold until well combine and it almost comes together into a dough.
Add in the peas and lentils mixture.
Knead everything together with your hand until it comes together into a dough.
Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins.
The dough should be smooth and slightly sticky.
If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add flour, 1 TBSP at a time.
Cover with cling film and set aside chill in the fridge for 30 mins.
This will allow the gluten to rest and for the dough to firm up.
After 30 mins, weigh and divide into 6 equal pieces.
Dust the working surface generously with flour and roll each piece into a tight dough ball.
Cover with a kitchen towel and rest for 15 mins.
After 15 mins, working with 1 dough ball at a time, dust the working surface generously with flour and roll the dough into a disc about 8 to 9 inches wide.
*Keep the rest of the dough balls covered with a kitchen towel to prevent them from drying out.*
Heat up a skillet over medium heat.
Lightly grease with some oil.
Dust off excess flour and place the rolled dough onto the skillet.
Once the bottom is lightly charred, flip.
Continue cooking until the bottom is lightly charred.
Transfer onto a plate and cover with another kitchen towel to keep warm.
Repeat the process with the remaining dough balls.