Place the dry red lentils in a fine-mesh sieve and rinse thoroughly under cold water until the water runs clear.

Transfer the rinsed lentils to a bowl and cover with 3 cups of water. Let them soak at room temperature for at least 3 hours, or in the refrigerator overnight.

Drain the soaking water completely and give the plumped lentils one final quick rinse.

Place the soaked, drained lentils into a high-speed blender. Add the 3/4 cup of fresh water and the sea salt.

Blend on high for 1 to 2 minutes until the mixture transforms into a completely smooth, thin, pourable batter with no lumps.

Heat a non-stick skillet over medium heat. Lightly grease the pan with a few drops of oil, wiping away excess with a paper towel.

Pour about 1/3 cup of the batter into the center of the hot pan. Immediately use the back of a spoon to spread the batter outward into a thin, even circle.

Cook undisturbed for 2-3 minutes until the top appears dry, small bubbles form, and the edges pull away from the pan.

Carefully slide a spatula under the flatbread and flip. Cook for an additional 1-2 minutes until lightly golden and set.

Transfer the cooked flatbread to a plate and immediately cover it with a clean, slightly damp kitchen towel. Repeat with the remaining batter, stacking them under the towel to keep them flexible.