Cook the Lentils:
Add the red lentils and 1 glass of water to a pot. Cook on medium heat until the lentils are soft, about 10-15 minutes. Once cooked, transfer to a large bowl.
Prepare the Dough:
Add 2 tbsp of natural yogurt and 1 glass of water to the cooked lentils. Use an immersion blender or food processor to puree until smooth.
Add the baking powder, vinegar, and dry yeast to the lentil mixture. Stir well to combine.
Gradually add the wheat flour, 1 cup at a time, while mixing continuously. Continue adding flour until a soft dough forms. The exact amount of flour may vary depending on the type used. Knead the dough for about 5 minutes until smooth and elastic.
Ferment the Dough:
Drizzle some olive oil over the dough and cover the bowl with a damp cloth. Let the dough ferment for about 30 minutes in a warm place until it doubles in size.
Shape the Dough:
Once fermented, punch down the dough to release the air. Shape it into small balls or rolls, depending on your preference. Grease your hands with olive oil if needed to prevent sticking.
Second Fermentation:
Place the shaped dough on a lightly greased surface and cover. Let it ferment again for 15-20 minutes.
Cook the Flatbread:
Heat a large, greased pan over low heat. Shape a piece of aluminum foil into a ring and place it in the pan to help distribute heat evenly.
Place the dough onto the pan, cover with a lid, and cook on low heat. When the edges and middle start to dry, carefully flip the bread to cook the other side.
Continue cooking, flipping as needed, until both sides are golden and fully cooked. Each side should take about 4-7 minutes, depending on the heat and size.
Serve:
Serve warm with your favorite dips, spreads, or fillings. Enjoy!
Serving Suggestions
Serve with hummus, tzatziki, or a fresh salad.
Use as a wrap for grilled vegetables or meats for a complete meal.
Cooking Tips
Flour Adjustment: The amount of flour needed can vary; add gradually until the dough is soft but not sticky.
Shaping: If the dough sticks while shaping, use a little olive oil on your hands instead of flour to maintain a softer texture.
Nutritional Benefits
High in Protein: Red lentils are an excellent source of plant-based protein.
Rich in Fiber: Lentils and whole wheat flour provide a good amount of dietary fiber, promoting healthy digestion.
Dietary Information
Vegetarian
Can be made Dairy-Free by substituting yogurt with a plant-based alternative.
Storage
Refrigerate: Store leftover flatbreads in an airtight container in the fridge for up to 3 days.
Reheat: Gently reheat on a pan or in the oven to restore softness.
Why You’ll Love This Recipe
Nutritious and Delicious: Combines healthy ingredients for a bread that’s good for you and tasty.
Versatile Use: Great as a side, snack, or meal component.
Easy and Quick: Simple preparation with minimal ingredients and no oven needed!
Conclusion
Red Lentil Flatbread is a versatile, healthy, and delicious bread option that you can make with simple pantry ingredients. Whether enjoyed fresh off the stove or as part of a meal, this bread is sure to become a favorite in your kitchen. Try it today and savor the wholesome goodness!
Frequently Asked Questions
Can I use a different type of lentil?
Yes, green or brown lentils can work, but the texture and flavor will differ slightly.
Can I make this gluten-free?
Substitute wheat flour with a gluten-free flour blend. The texture may vary, so adjust liquids as needed.
Can I bake this instead of cooking on the stove?
Yes, you can bake at 180°C (350°F) for about 15-20 minutes or until golden.
Can I add other herbs or spices?
Absolutely! Add garlic powder, herbs, or spices like cumin for extra flavor.
Why do we use vinegar in the dough?
Vinegar helps activate the baking powder, enhancing the dough’s rise and texture.
What if I don’t have dry yeast?
You can substitute with 1 tsp of instant yeast or use baking powder alone for a quicker rise.
Can I freeze the dough?
Yes, freeze shaped dough before the second rise. Thaw and allow it to rise before cooking.
How do I prevent the bread from sticking to the pan?
Ensure the pan is well-oiled, and maintain a low heat to avoid burning.
What can I use instead of yogurt?
Substitute with sour cream, kefir, or a dairy-free yogurt for a similar tang.
Can I make the dough in advance?
Yes, you can prepare the dough a day ahead and refrigerate. Allow it to come to room temperature before shaping and cooking.
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