Spicy Fermented Lentil Flatbread

Spicy Fermented Lentil Flatbread

Spicy Fermented Lentil Flatbread

with Mama Lil's Peppers

Spicy Fermented Lentil Flatbread ingredients: dried red lentils, mama lil's peppers, garlic, salt, pepper, baking powder

This gluten-free flatbread tastes like spicy pimento cheese and is super versatile - enjoy cracker thin for cheese plates or thicker for punchy sandwiches!  

JAR SIZE: 32 oz wide mouth



  • 2 cups dried red lentils 
  • ½ cup water 
  • ¾ cup Mama Lil’s Peppers 
  • 1-½ TB honey  
  • ¼ cup garlic peeled  
  • ½ TB cracked black pepper 
  • ½ TB pink sea salt 
  • ½ TB baking powder 



  1. Place dried red lentils in 32 oz jar, fill with water to top, let sit overnight. If making a bigger batch, just use a large stock pot.  Soak dried lentils overnight
  2. Strain lentils, rinse with cold water 
  3. In blender add: lentils, water, garlic, Mama Lil’s peppers, black pepper, salt.  Add lentils, garlic, mama lils red peppers, cracked pepper, salt to blenderBlend till smooth.
  4. Fermented flatbread batter consitencyPour batter into mason jar.  Pour lentil batter into jar to get ready to ferment.
  5. Wipe jar lid clean/dry. Place LidAdapt on jar, screw on metal ring. Insert fermentation airlock bung and fill bung with water to fill line. Place in a cool, dry place on a tray for 3-5 days. I also recommend stirring mixture every couple days.Ferment lentil batter with LidAdapt and fermentation airlock and bung for 3-5 days.
  6. Remove fermentation airlock/bung and LidAdapt. Add baking powder to jar and mix with wooden spoon. Add baking powder to fermented lentil batter
  7. Pre-heat oven to 300 degrees F. Line a baking sheet with parchment paper + light drizzle olive oil. Prep baking sheet with parchment paper and drizzle olive oilPour lentil batter onto parchment, spread thin (about ¼" for flatbread, thinner if you want more of a cracker vibe) with non-stick spatula. Drizzle top with olive oil + sprinkle of sea salt & cracked black pepper. Pour red lentil fermented batter onto panBake 20-40 minutes depending on desired crispness. Invert flatbread onto another baking sheet, peel off parchment paper and invert one more time onto a wire drying rack to help cool/keep crisp. Cooked fermented red lentil flatbread


Our spicy fermented lentil flatbread was a hit at First Taste Oregon event!  

Introducing LidAdapt at First Taste Oregon with our Spicy Red Lentil Flatbread with Mama Lil's Peppers

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