Wednesday, April 29, 2009

Lentil Bread Recipe

So by popular demand... okay one person, but you take what you can get. Here is the recipe. This is a combination of a few recipes I got off the internet and I didn't record the sources. First I will put the real ingredients, and then I will put what I did. Here goes.

1 1/3 cup water
2 cups wheat flour
2 cups bread flour
1 cup cooked lentils rinsed
2 Tblspns Olive Oil
2 Tblespns Honey
1 Teaspoon salt
1 packet yeast. 2 1/2 teaspoons

Oh, and the lentils can be used from left over lentil soup, which traditionally has curry in it but in my case did not. It had ham. So first I put the warm water in a bowl with the yeast and set aside. Then I mixed everything else except the flour into a large mixing bowl. Instead of olive oil I used canola. Instead of honey I used sugar and water mixed together. And instead of wheat flour I used 4 cups of white all purpose flour. So call the recipe police. Anyway, the last step is to mix as much flour in as possible, then knead the dough for a bit. I usually do this step in the bowl still. Cover the bowl and put it in the fridge for twenty minutes.

Next, heat some oil in the frying pan. Once the dough is done setting take a wad and roll it into a golf ball sized ball and then gently smash it flat. Dredge it in some more flour and place into the hot oil. Cook both sides till golden and crisp. The bread will puff up while cooking. Drain onto a plate with a few paper towels.

This is really yummy when fresh but can easily be refridgerated and reheated in the microwave for about 30 seconds each. Also, the bread does have some official fancy authentic Indian name but I can't bring myself to call it that since I changed all of the ingredients.

2 comments:

The Fiskeaux Family said...

You used 4c white flour instead of 2c wheat, or instead of all the original flour types?

Lightfinder said...

All the original flour types.