1-Ingredient Split Pea Flatbread

A humble bag of split peas makes surprisingly satisfying flatbread: soft, flexible, and hearty enough for wraps or scooping up your go-to curry. My split pea flatbread needs just one main ingredient, plus water, and is naturally vegan, gluten-free, grain-free, and oil-free.

Introduction

I am not very good at leaving well enough alone—especially when a plain recipe opens up new possibilities. After developing my red lentil tortillas, I started wondering about the yellow and green split peas in my pantry. Could they become soft, flexible flatbread, too?

Several batches later, the answer was a satisfying yes. Split pea flatbread has a hearty, earthy flavor and a tender, almost crepe-like texture. You can bend, fold, and roll it, which makes it equally useful as a tortilla, a small wrap, or something to scoop through a bowl of curry.

The most useful lesson from my testing? Split peas need more water than red lentils for a batter that spreads properly. A smooth batter, a dependable nonstick skillet, and low heat make all the difference. Once you find your rhythm with the first flatbread, the rest are much easier.

Reliable of all, an inexpensive pantry staple does nearly all the work. No flour, eggs, oil, or kneading required.

Why You’ll Love This Recipe

• One main ingredient:Dried split peas, water, and optional salt make the entire batter.
• Vegan and allergy-friendly:Naturally egg-free, dairy-free, gluten-free, grain-free, nut-free, and soy-free.
• Oil-free and made without added sugar:No oil is needed when you use a reliably nonstick cooking surface.
• Satisfying and sustaining:Each flatbread provides approximately 6 grams of protein and 6 grams of fiber.
• Soft and flexible:Fold into tacos, roll around a filling, or serve alongside curry.
• Budget-friendly:An ordinary bag of split peas becomes a useful batch of kitchen-made flatbread.
• Freezer-friendly:Make ahead and freeze for another meal.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Dried split peas:Use green or yellow split peas, rinsed and drained before soaking. Look for them alongside dried beans and lentils at the supermarket. Start with dried peas rather than cooked peas.
• Water:Softens the peas and gives the blended batter the consistency it needs to spread thinly. Keep the soaking water; it is part of the recipe.
• Salt, optional:Adds seasoning without changing the basic method. Leave it out if you prefer, or include it for a more savory flatbread.

How to Make Split Pea Flatbread

Note that the complete instructions are also in the recipe card below.

1. Soak the peas.Combine the rinsed, drained split peas and water in a bowl. Loosely cover and let stand at room temperature for 6 to 12 hours. Do not drain. For the 30-minute soaking option, see the recipe-card notes.

1. Blend until smooth.Transfer the peas and all their soaking water to a blender. Add the optional salt. Blend on high for 2 to 3 minutes, stopping to scrape down the sides as needed, until no tiny pieces of peas remain.

1. Warm the skillet.Heat a nonstick skillet or griddle over medium heat, then reduce the heat to low.Spread the batter.Spoon ⅓ cup of batter into the center of the skillet. Use the back of a metal spoon to spread it into a thin, approximately 6-inch circle. Smooth over uneven areas as needed.

1. Cook and flip.Cook for 2 to 3 minutes, until the surface looks dry. Slide a spatula underneath, flip, and cook for about 1 minute longer to brown the second side.

1. Cool and repeat.Transfer the flatbread to a cooling rack. Repeat with the remaining batter, allowing the flatbreads to cool completely before storing.

Taste and Texture

Split pea flatbread has a pleasantly earthy pea flavor and a soft, tender texture with a creamy quality that reminds me of a savory crepe. It is hearty enough to hold a filling, yet flexible enough to bend and roll.

Expect a thin, pliable flatbread with lightly browned patches. The batter should be spread thinly so it cooks through rather than leaving a thick, mushy center.

Serving Suggestions

Serve split pea flatbread alongside bowls of curry, dal, or soups for dipping and scooping. Its earthy flavor works especially well with generously seasoned dishes.

For a plain lunch, spread with hummus and add chopped vegetables, or fold around your go-to taco filling. You can also serve it flat with a savory topping, much as you would a small crepe.

Storage

• Room Temperature:Allow the flatbreads to cool on a rack, then refrigerate promptly, within 2 hours of cooking.
• Refrigerator:Store in an airtight container for up to 3 to 4 days.
• Freezer:Store cooled flatbreads in an airtight freezer container or bag for up to 6 months. Separate with parchment paper for easier removal.

Flavor Variations

Add a handful of parsley, cilantro, dill, or basil to the blender with the soaked peas and water. Blend until smooth.

Season the batter with garlic powder, onion powder, cumin, curry powder, or turmeric. Choose a seasoning that complements whatever you plan to serve with the flatbread.

Add dried rosemary, Italian seasoning, or herbes de Provence to the batter for an herb-seasoned flatbread.

Add nutritional yeast to the batter for a subtle cheesy flavor while keeping the flatbread dairy-free.

Tips for Success

• Keep the measured water.Blend the peas with all their soaking water. A thicker batter is difficult to spread and can produce a thick pancake rather than thin flatbread.
• Blend thoroughly.Stop and scrape down the blender several times. The batter should be completely smooth, without little bumps of unblended peas.
• Use a dependable nonstick surface.I use a very well-seasoned cast iron skillet. If you are unsure whether yours is nonstick, I suggest using a nonstick skillet or griddle.
• Lower the heat after preheating.Warm the skillet over medium heat, then turn it to low before adding the batter. In my testing, higher heat browned the flatbread before it cooked through.
• Spread into a thin circle.Use the back of a spoon to work the batter outward into a 6-inch circle. It is fine to go back over areas that have begun to set and smooth them out.
• Pause the heat if needed.If the batter sets before you can spread it, I suggest briefly moving the skillet off the heat while you spread, then returning it to the burner.
• Wait before flipping.Let the surface look dry before sliding a spatula underneath. Flipping too soon can cause the flatbread to tear.

Ingredient Substitutions

• Green or yellow split peas:Either works in this recipe. Use the same amount and follow the same soaking and cooking instructions.
• Fresh soaking water:If you prefer to replace the soaking water, drain it into a measuring cup first. Add exactly the same volume of fresh water to the soaked peas before blending.
• Salt:The salt is optional and can be omitted.
• Green lentils:I have not tried them in this recipe, but one reader reported success using whole green lentils in place of the split peas. The resulting flatbread was less foldable.
• Red lentils:I suggest using myred lentil tortilla recipe, which has water proportions developed specifically for red lentils.
• Dried chickpeas:I suggest following myblack bean tortilla recipeand substituting an equal weight of dried chickpeas for the dried black beans. The proportions are better suited to chickpeas.

Frequently Asked Questions

Yes! I use both names for this recipe. The thin, flexible flatbreads can be folded and rolled like tortillas or served alongside a meal for scooping.

Yes. Combine the rinsed, drained split peas with 2 cups of boiling water and let stand for 30 minutes. Do not drain. Add the soaked peas, their soaking water, and an additional 2/3 cup of cold water to the blender. If your blender is not designed for warm liquids, let the mixture cool before blending.

The batter may be spread too thickly. Spread each 1/3-cup portion into a thin, approximately 6-inch circle. The surface should look dry before you flip it; the second side needs only a short time to brown.

Check your cooking surface and give the flatbread enough time to set. A reliably nonstick skillet is essential, and flipping before the surface looks dry can cause tearing. If the batter sets too quickly while you spread it, briefly remove the skillet from the heat. The first flatbread can take a little practice as you adjust to your pan.

Split peas are the only required ingredient apart from water. Salt and any herbs or spices are optional. No flour, eggs, oil, or binders are needed.

I have not tested this recipe for crispy tortilla bowls. Based on my testing with red lentil tortillas, I would not expect baking the plain, oil-free flatbread to produce a reliably crisp bowl.