Lentil Flatbread (vegan, wfpb)- from the Whole Food Plant Based cooking show

This is an excellent "bread" to use in place of yeast breads. 

You need a new non-stick skillet to cook these or else you will have to use lots of oil which is not a whole food. My first attempt stuck and ended up looking like scrambled eggs (I slathered pb and honey on it and ate it anyway with a fork). I decided to bake the rest on parchment paper at 350 for 20-30 minutes until not wet inside. Then sliced it into sandwich size slices. (The results were that the baked bread tasted bad and I don't know why. The skillet one tasted good and it was the exact same batter!). Anyway, you'll have to experiment for yourself. 

The recipe has only three ingredients:

1 cup red lentils soaked in 2 cups of water for at least 3 hours 

Then add a pinch or two of salt and blend these in a blender until it is like pancake batter. Cook like crepes or Swedish pancakes. Serve with sweet or savory dishes. This can be the bread for a peanut butter sandwich, or the mop for curry. 

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If you want to flavor the batter more, add in things as desired. Indian cooks add in any of these to taste: grated carrots, tomatoes, green chilis, ginger, coriander leaves, turmeric, black pepper, and whole cumin seeds, perhaps salt and onions. 

Red lentils are the insides of brown lentils, so with the skins removed, they make a creamy batter. Also possible to use moong, tur dals, chick peas, almost any bean as long as it's soaked long enough and blended smooth enough. 

Eat with dip. You can cut and crisp them first if you have an air fryer or in the oven. 

Add some grain and ferment overnight. 

The possibilities are many with this recipe.