Charred Grape Lentil Flatbreads with Rosemary Yogurt

Charred Grape Lentil Flatbreads with Rosemary Yogurt 🍇🌿 Crisp little lentil flatbreads, warm blistered grapes and cold lemon-rosemary yogurt make a sweet-savory plate that works as a snack, lunch or easy sharing appetizer. The key is contrast: rest the batter so the flatbreads hold together, cook them until the edges are deeply golden, then add the grapes while they are still warm and glossy. Yield: 8 small flatbreads Time: about 40 minutes, plus 20 minutes lentil soaking Ingredients For the flatbreads: - 160 g split red lentils - 1 large egg - 3 tablespoons oat flour or chickpea flour - 1 small garlic clove, finely grated - 1 teaspoon lemon zest - 1 tablespoon lemon juice - 1/2 teaspoon ground cumin - 1/2 teaspoon fine salt - 1/4 teaspoon black pepper - 2-3 tablespoons olive oil, for cooking For the charred grapes: - 220 g seedless red grapes - 1 tablespoon olive oil - 1 teaspoon finely chopped rosemary - 1 teaspoon honey or maple syrup, optional - 1 small pinch of salt - 1 teaspoon lemon juice For the rosemary yogurt: - 200 g thick Greek yogurt or dairy-free thick yogurt - 1 teaspoon finely chopped rosemary - 1 tablespoon lemon juice - 1 teaspoon lemon zest - 1 small garlic clove, finely grated - 1 tablespoon olive oil - Salt and black pepper, to taste To finish: - 2 tablespoons toasted sliced almonds - Extra rosemary or parsley - Lemon wedges - A drizzle of olive oil Method 1. Soak the lentils. Rinse the red lentils until the water runs mostly clear. Cover with hot water and soak for 20 minutes, then drain very well. The lentils should be softened but not watery. 2. Make the batter. Add the drained lentils, egg, oat flour, garlic, lemon zest, lemon juice, cumin, salt and pepper to a blender or food processor. Pulse until mostly smooth with a little texture left. Let the batter rest for 10 minutes. It should spoon like a thick pancake batter; if it feels loose, add 1 more tablespoon flour. 3. Cook the flatbreads. Heat a thin film of olive oil in a non-stick or cast-iron skillet over medium heat. Spoon in small rounds and flatten slightly. Cook for 3-4 minutes per side, until the edges are crisp, the centers are set and the surfaces are golden brown. Work in batches and add a little oil as needed. 4. Char the grapes. In the same pan, add grapes, olive oil, rosemary and a pinch of salt. Cook for 3-5 minutes, shaking the pan now and then, until the grapes blister and release a little juice. Stir in honey or maple if using, then finish with lemon juice. 5. Stir the yogurt. Mix yogurt with rosemary, lemon juice, lemon zest, garlic, olive oil, salt and black pepper. Taste and adjust with more lemon or salt. Keep it chilled until serving. 6. Assemble. Spread or dollop rosemary yogurt over the warm flatbreads. Spoon over the charred grapes and their pan juices. Finish with toasted almonds, herbs, black pepper and a small drizzle of olive oil. Serving and storage tips Serve the flatbreads warm with cold yogurt and warm grapes for the best texture. Leftover flatbreads keep well in the fridge for 2 days; reheat them in a dry skillet until crisp again. Store yogurt and grapes separately so the flatbreads do not soften. 🍽️ Save this one for a crisp, creamy, sweet-savory appetizer that looks fancy but cooks simply.