High-Protein Lentil Flatbread with Tuna and Egg

Ingredients

• FLATBREADS
• 1 cup (200g) dried lentils
• Cold water, for soaking
• 1 large egg
• 1/2 cup (120g) thick Greek yoghurt
• 3/4 cup (75g) mozzarella, shredded
• 1/4 cup (26g) Parmesan, finely grated
• 1 tbsp fresh dill, finely chopped
• 2 tbsp chia seeds
• 1 garlic clove, finely minced or grated
• 1/2 tsp baking powder
• Salt and black pepper, to taste
• Vegetable oil spray
• TUNA AND EGG FILLING
• 2 hard-boiled eggs, peeled and chopped
• 1 x 130g can tuna, thoroughly drained
• 3 tbsp spring onions, finely chopped
• 1/4 cup (50g) cream cheese
• 1 tbsp fresh dill, finely chopped
• A few rocket leaves
• Salt and black pepper, to taste

Method

1. Place the dried lentils in a large bowl and cover them generously with cold water.
2. Leave the lentils to soak for 3–4 hours, or refrigerate them and soak overnight.
3. Preheat the oven to 190°C (375°F). Line two large baking trays with parchment paper.
4. Drain the soaked lentils and rinse them thoroughly under cold running water.
5. Leave the lentils in the sieve for a few minutes so as much excess water as possible can drain away.
6. Transfer the lentils to a tall blending jug. Add the egg and blend with an immersion blender until mostly smooth.
7. Add the Greek yoghurt, mozzarella, Parmesan, dill, chia seeds, garlic and baking powder.
8. Season lightly with salt and black pepper, then mix until evenly combined.
9. Leave the batter to rest for 10 minutes so the chia seeds can absorb some moisture and thicken the mixture.
10. Divide the batter into four portions across the prepared trays.
11. Spread each portion into a thin, even circle approximately 18–20cm wide. Keep the thickness consistent so the flatbreads bake evenly.
12. Lightly spray the surfaces with vegetable oil.
13. Bake for approximately 20–25 minutes, until the flatbreads are set, lightly golden and lift cleanly from the parchment.
14. If necessary, rotate the trays halfway through baking so the flatbreads colour evenly.
15. Transfer the baked flatbreads to a plate and stack them while still warm.
16. Cover the stack with a clean tea towel and leave it for about 5 minutes. The trapped steam will help keep the flatbreads flexible.
17. For the filling, place the chopped hard-boiled eggs, drained tuna, spring onions, cream cheese and dill in a bowl.
18. Mix until combined, then season with salt and black pepper to taste.
19. Add the rocket leaves just before assembling so they remain fresh.
20. Spoon the tuna and egg filling onto the flatbreads.
21. Fold and serve them as wraps or tacos.