I bought some black beans the other week and just as I was about to make a simple stew with the beans I'd soaked overnight, the idea popped into my head to try out this flatbread recipe. I knew it would work because it's essentially flat, minimally seasoned akara. You can blend any type of legume into a thick paste and fry it, and it will hold its shape for the most part. As well as reminding me of akara, this recipe is also similar to the Indian red lentil flatbread I've spotted online…
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