Add lentils and water to a blender, or food processor and soak for at least 3 hours.

Blend lentils until they are very smooth. Season with salt. (Batter can be used immediately, but for best results refrigerate overnight).

To cook, heat a non-stick pan on medium-high. Grease lightly with olive oil and allow to get hot. Add 1/4 to 1/3 cup of batter to the hot pan.

Use the bottom of a ladle or spoon to spread out into a 5 or 6 inch circle. Lower heat to medium, and adjust from there if needed. Cook the first side for about 1 1/2 to 2 minutes, before flipping over.

Cook the second side for about 2 minutes, before transferring to a plate. Keep warm flatbreads covered with a towel while cooking and stacking.

These can be made ahead and reheated, or they can be cooked first and then frozen.