Place your lentils in a lidded jar or bowl & cover with water.
Soak overnight, or at least 6 hours.
Drain & rinse your lentils.
Preheat oven to 425°F. Line a cookie sheet with parchment paper, set aside.
Place soaked lentils & 1/2 cup water in a food processor or blender. Blend until smooth.
Add garlic, salt, and baking powder. Blend well.
Drizzle your parchment lined cookie sheet with olive oil.
Pour your flatbread batter onto your parchment paper & spread with the back of a spatula into desired shape, about 1/4-1/2″ thick. Drizzle lightly with olive oil.
Bake for 20-25 minutes, or until firm and edges are beginning to turn golden.
Top with desired toppings* and eat as is, or place under a broiler for a few minutes for warm/melted toppings.