Lentil Naan Bread
Make your own flatbread at home!
1 tsp. sugar
½ cup warm water
2 teaspoons dry yeast
¼ cup cooked or canned lentils, drained and rinsed
¼ cup canola or olive oil
⅓ cup of plain yogurt or sour cream
2½ cups all-purpose flour
1 teaspoon salt
¼ cup chopped fresh cilantro or parsley, optional
In a small bowl, dissolve sugar in the warm water. Stir in dry yeast and let stand for 10 minutes or until frothy. In a food processor, add lentils, oil, yogurt or sour cream, and egg and purée until smooth. In a medium bowl or mixer, combine flour and salt. Stir in yeast and lentil mixture and fresh herb if using. Place dough on a lightly floured surface and knead until soft, adding more flour 1 tablespoon. at a time if necessary. Dough should be soft but not sticky. Place dough in a well-oiled bowl, cover with a cloth or plastic wrap and let rest for 1 hour in a warm area. Preheat griddle or cast-iron pan to medium high heat. Turn dough out onto lightly floured surface. Divide dough into 12 pieces and then flatten into discs. Cook naan on griddle or in cast-iron pan until golden brown, then flip over and cook the other side until golden brown.