High-Protein Lentil Flatbread with Tuna and Egg
Flourless high-protein lentil flatbreads made with Greek yoghurt, mozzarella, Parmesan, chia seeds and herbs. The baked flatbreads are soft enough to fold and are served with a creamy tuna, egg and spring onion filling.
Flourless high-protein lentil flatbreads made with Greek yoghurt, mozzarella, Parmesan, chia seeds and herbs. The baked flatbreads are soft enough to fold and are served with a creamy tuna, egg and spring onion filling.
Ingredients
20 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
21 steps- Place the dried lentils in a large bowl and cover them generously with cold water.
- Leave the lentils to soak for 3–4 hours, or refrigerate them and soak overnight.
- Preheat the oven to 190°C (375°F). Line two large baking trays with parchment paper.
- Drain the soaked lentils and rinse them thoroughly under cold running water.
- Leave the lentils in the sieve for a few minutes so as much excess water as possible can drain away.
- Transfer the lentils to a tall blending jug. Add the egg and blend with an immersion blender until mostly smooth.
- Add the Greek yoghurt, mozzarella, Parmesan, dill, chia seeds, garlic and baking powder.
- Season lightly with salt and black pepper, then mix until evenly combined.
- Leave the batter to rest for 10 minutes so the chia seeds can absorb some moisture and thicken the mixture.
- Divide the batter into four portions across the prepared trays.
- Spread each portion into a thin, even circle approximately 18–20cm wide. Keep the thickness consistent so the flatbreads bake evenly.
- Lightly spray the surfaces with vegetable oil.
- Bake for approximately 20–25 minutes, until the flatbreads are set, lightly golden and lift cleanly from the parchment.
- If necessary, rotate the trays halfway through baking so the flatbreads colour evenly.
- Transfer the baked flatbreads to a plate and stack them while still warm.
- Cover the stack with a clean tea towel and leave it for about 5 minutes. The trapped steam will help keep the flatbreads flexible.
- For the filling, place the chopped hard-boiled eggs, drained tuna, spring onions, cream cheese and dill in a bowl.
- Mix until combined, then season with salt and black pepper to taste.
- Add the rocket leaves just before assembling so they remain fresh.
- Spoon the tuna and egg filling onto the flatbreads.
- Fold and serve them as wraps or tacos.
Recipe notes
Helpful tips
- Drain the soaked lentils very thoroughly because excess water can make the batter too loose.
- Use thick Greek yoghurt rather than a runny yoghurt.
- Allow the batter to rest for the full 10 minutes so the chia seeds can thicken it.
- Spread every flatbread to an even thickness to prevent thin edges burning before the centre sets.
- The flatbreads should lift away from the parchment without tearing when fully baked.
- Stack and cover the flatbreads while warm to soften them and make them easier to fold.
- Drain the tuna thoroughly so the filling does not make the flatbread soggy.
Equipment
- Large soaking bowl
- Fine-mesh sieve or colander
- Tall blending jug
- Immersion blender
- Large mixing bowl
- Wooden spoon or silicone spatula
- Two large baking trays
- Parchment paper
- Sharp knife
- Chopping board
- Measuring cups and spoons
- Clean tea towel
Storage
Cool the unfilled flatbreads completely and refrigerate them in an airtight container for up to 3 days, placing parchment between each one. Store the tuna and egg filling separately in the refrigerator and use it within 2 days. Reheat the flatbreads briefly in a dry frying pan or microwave before filling. Do not leave the tuna and egg filling at room temperature for extended periods.
Substitutions
Greek yoghurtThick natural yoghurt or skyr
Use a thick product and drain off any visible liquid.
MozzarellaAnother mild low-moisture cheese
A drier cheese will help the batter hold together.
Fresh dillFresh parsley or chives
Use an herb that complements the tuna and cream cheese.
TunaCooked shredded chicken or mashed chickpeas
Drain or cool the substitute thoroughly before mixing the filling.
Cream cheeseThick Greek yoghurt
Use slightly less at first so the filling does not become watery.
RocketBaby spinach or lettuce
Add the leaves immediately before serving.
Save recipes like this from any YouTube video
Create beautiful, printable recipe cards with ChefScribe.
Get 6 free recipes every month.
