Indian Flat Bread
Soak the lentils and rice together overnight, in tap or filtered water
The next day, drain and rinse them
Blend with 1 cup of water to make a thick batter
You may add some salt, pepper, garlic, or any herbs and spices.
Heat a non-stick pan and apply a few drops of oil
Cook thin pancakes for about 2 minutes each, flipping halfway through
You will need to apply some more oil between each batch.
If you want a crispy bread, let it cook for longer on low heat until the edges become crispy and some parts become golden brown.
For 6 flat breads:
½ cup lentils, brown or orange
½ cup rice, brown or white*
*For softer bread that is easier to roll, for wraps, use white rice.
Yasmine Nazmy is a young French-Egyptian food lover and creator of unique healthy recipes. With a background in arts and environmental engineering, she founded a restaurant in 2014 with a friend: The Vegan Kitchen. It was Egypt’s first vegan and organic restaurant, serving delicious food free of sugar and gluten. A year later, she expanded her horizons and started a catering service named Earthly Delights, following the same trend of healthy plant-based cuisine. Shortly after, she founded KAJU, a line of raw vegan products such as ice cream and cheese. Her creations were then available to be ordered online, and later on in stores; her aim was to make healthy natural food accessible to people all over the country. Over the years, she taught numerous cooking workshops across the capital, and also helped people transition to a plant-based diet and lose weight in a sustainable manner. In 2017, she released her cookbook Happy Belly with over 100 healthy plant-based recipes. Then in 2018 she co-developed a therapy tool with her mother to help people improve their self-perception, as she believes a positive body image and self-love is the first step required to have a healthy relationship with food. She is now starting to spread this message through talks, consultations and workshops.