Rinse the red lentils under cold water. Soak them for at least 2 hours or overnight for a better texture.

After soaking, drain the lentils and put them in a blender. Add ½ cup of fresh water and blend until you get a smooth, thick mixture.

Add salt, cumin, and garlic powder to the lentil mix. Stir well to combine.

Heat a non-stick skillet on medium heat, lightly greasing it with olive oil.

Pour a ladle of the lentil mixture into the pan, spreading it evenly into a thin circle. Cook for 3-4 minutes until bubbles form and the edges lift.

Carefully flip the flatbread and cook for another 2-3 minutes until golden brown and cooked through.

Continue with the remaining batter, adding more oil to the pan as necessary.

Place the cooked flatbreads on a plate covered with a kitchen towel to keep them warm while you finish the rest.