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Begin by soaking raw red lentils and quinoa together (or separately if preferred) in water overnight, preferably in the fridge for best results.
After thorough rinsing and straining, transfer the soaked lentils and quinoa to a blender. Make sure you strain all the rinsing water out of the quinoa and red lentils.
Add water and salt to the blender, then blend until the batter achieves a silky smooth consistency similar to that of crepes.
Heat a nonstick pan over medium heat and lightly brush it with coconut oil or another preferred oil.
Pour approximately ⅓ cup of the runny batter onto the hot pan, spreading it evenly to form a thin layer, similar to making a crepe.
Cook each side for about 2 minutes, or until you see the top side dry.
Flip and cook the second side for another 1 or 2 minutes. Turn back and forth until the flatbread cooks to your liking.
Repeat the process with the remaining batter, brushing the pan lightly with oil between each flatbread.