A red lentil skillet bread with Syrian influences that is overflowing with flavour from aromatic spices, herbs, and roasted red pepper. This simple lentil skillet bread, which is vegan, grain-free, and gluten-free, will impress your visitors and make dinner special.
- 1 cup red lentils, rinsed and drained
- 2 cups water
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- Olive oil, for cooking
- In a medium-sized pot, combine the red lentils, water, and salt. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the lentils are soft and mushy. Drain any excess water and let the lentils cool slightly.
- In a large mixing bowl, combine the cooked lentils, all-purpose flour, and instant yeast. Mix until a dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
- Divide the dough into small balls, about the size of a golf ball.
- Heat a skillet or saj griddle over medium heat. Lightly oil the surface.
- Take one of the dough balls and flatten it with your hands into a thin circle, about 1/8 inch thick.
- Carefully place the flattened dough onto the heated skillet and cook for about 1-2 minutes on each side, or until it becomes golden brown and slightly puffed.
- Remove the cooked bread from the skillet and repeat the process with the remaining dough balls.
- Serve the Syrian Red Lentil Skillet Bread warm with your favorite dips, spreads, or fillings.
- Calories: 180-200 kcal
- Carbohydrates: 35-40g
- Protein: 8-10g
- Fat: 1-2g
- Fiber: 5-6g
- Sugars: 1-2g