I've had the best success making these on parchment paper. My Silpat non-stick mats held on to them too much. If you prefer to fry them, I recommend a non-stick frying pan.I prefer to make theses on demand because they're easier to handle. They tend to break more easily after being refrigerated. You can save batter in fridge for a few days and make them on demand.Make sure to bake them fully or they'll be hard to peel off the parchment paper. They should be fully dry when you take them out of the oven, but not curling or burnt. 10-14 minutes should be enough baking time.If you'd like to freeze them, seal them well and thaw them in the refrigerator or at room temperature. Then reheat them at about 350 degrees for 10 minutes or so, or microwave them for 30 seconds or so to prevent them from cracking.Two baking sheets yields 8 to 10 wraps depending on how you size them. I make them a bit oval so they are a bit more longer than wider when I roll them, but up to you.For SCD, soak the lentils for 8 hours.I add up to ½ teaspoon of salt before blending because I like a slightly saltier wrap. Up to you.
Place the lentils and water in a blender container and soak them for three hours.
Prepare two baking sheets with parchment paper.
Add the salt and cumin to the container and blend the lentils just until creamy.
Preheat your oven to 350℉.
Pour ¼ cup of batter on the baking sheet and spread it around in a circle using the back of a spoon. You can make them thin but you don't want the parchment paper showing through at all.
Repeat to use up all the batter.
Bake for 12 minutes or until they are firm around the edges and no longer moist. I find baking them fully helps prevent cracking and tearing.
Cool fully before peeling each tortilla from the parchment paper.
The tortillas are best used the same day they are baked. That said, store the tortillas sealed in the refrigerator for a week or so. Bring them to room temperature or gently warm them before rolling.