Cook the lentils:
Rinse 170g red lentils and combine with 200 ml water. Bring to a boil, reduce to low heat, cover, and simmer for 5 minutes. Drain and cool.
Prepare the yogurt mixture:
In a bowl, mix 40g yogurt with 200 ml water to a puree-like consistency.
Mix the dough:
Add 1 tsp vinegar and ½ tsp baking powder (optional). Stir in 10g yeast.
Form the dough:
Combine the cooked lentils and yogurt mixture. Gradually add 250-300g lentil flour (or wheat flour). Knead until smooth and soft.
Let the dough rise:
Drizzle olive oil over the dough, cover with a damp cloth, and let rise for 30 minutes.
Prepare the mold:
Grease a 7-9 inch (18-22 cm) baking mold with olive oil. Transfer the dough to the mold and let it rise for another 15 minutes.
Cook the flatbread:
Cover the dough with foil and cook on low heat until the top dries out (about 10-15 minutes). Flip the bread and cook the other side.
Cool and serve:
Let the flatbread cool before slicing and serve.
Serving Suggestions:
Serve with hummus or baba ganoush for a Mediterranean-inspired dish.
Pair with a hearty vegetable soup.
Use as a base for sandwiches with grilled veggies or chicken.
Enjoy with a side of tzatziki sauce.
Top with avocado and a poached egg for a breakfast twist.
Cooking Tips:
For extra flavor, add herbs like rosemary or thyme to the dough.
Use a silicone baking mat to prevent sticking.
Ensure the dough is smooth but not too sticky to work with easily.
Let the dough rise in a warm place to help it ferment faster.
Flip the flatbread gently to avoid breaking it during cooking.
Nutritional Benefits:
Red lentils are rich in protein, making this flatbread a great plant-based option.
Lentils provide a good source of dietary fiber, promoting healthy digestion.
Yogurt adds probiotics and calcium for gut health.
This flatbread is lower in carbohydrates compared to traditional breads.
Olive oil contributes healthy fats for heart health.
Dietary Information:
Gluten-Free: When made with lentil flour.
Vegetarian: Suitable for vegetarian diets.
Dairy-Free Option: Substitute yogurt with a dairy-free alternative.
Vegan Option: Use dairy-free yogurt and yeast alternatives.
Nutritional Facts (Per Serving):
Calories: 220 kcal
Protein: 10g
Carbohydrates: 38g
Fat: 4g
Fiber: 8g
Storage:
Store in an airtight container for up to 2 days at room temperature.
Refrigerate for up to 5 days.
Freeze for up to 3 months—reheat before serving.
Why You’ll Love This Recipe:
Easy to make: With minimal ingredients and prep time, it’s a quick recipe.
Gluten-free: A perfect alternative for those avoiding gluten.
Versatile: Can be used for sandwiches, as a side, or a base for toppings.
Healthy: Packed with protein, fiber, and nutrients from lentils.
Great flavor: The combination of lentils and yogurt gives a unique and delicious taste.
Conclusion:
This Red Lentil Flatbread is a versatile, easy-to-make, and nutritious recipe that will become a favorite in your kitchen. Whether you’re looking for a gluten-free alternative or just want to try something new, this flatbread is perfect for pairing with a variety of dishes or enjoying on its own.
Frequently Asked Questions:
Can I use regular flour instead of lentil flour?
Yes, you can substitute lentil flour with wheat flour, but it will no longer be gluten-free.
Can I freeze the flatbread?
Yes, freeze it for up to 3 months and reheat before serving.
How can I make this recipe vegan?
Substitute yogurt with a plant-based option and use yeast alternatives if needed.
What can I serve this flatbread with?
It pairs well with soups, dips, or as a sandwich base.
Can I add extra flavors to the dough?
Yes, you can mix in herbs or spices like garlic, cumin, or rosemary for added flavor.
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