Lentil Pita Bread. image: Essy Roz
Lentil Pita Bread. image: Essy Roz
My patent dough stars in many kitchens.
From the moment I shared it,
I receive exciting messages every day.
It’s suitable for several types of flour.
It instantly turns the combination of flour and water into a dreamy dough,
That surrenders to the movements of the hands and the heat of the pan.
It turns into a juicy and wonderful bite that’ll contain whatever you choose to add to it.
This time I chose to make my pita from lentil flour.
I remembered how much my lentil bread touched many homes and filled them with joy and happiness,
And my pitas did exactly the same.
Just after I made them,
We all sat around the table and celebrated exciting bites beside them.
After eating them we felt satisfied and light,
The feeling in the body was simply wonderful,
And it proves time and time again how simple and good food works wonders on our body.
This is a quick recipe that amazingly turns two simple ingredients into an exciting bite.
I’m proud of its technique,
And the way it was developed in my kitchen.
A few quick minutes of preparation,
And you too will enjoy this stunning bite 🙂
Exciting, happy and joyful days to us all 🙂
Lentil Pita Bread. image: Essy Roz
Lentil Pita Bread. image: Essy Roz
Lentil Pita Bread. image: Essy Roz
Lentil Pita Bread
Ingredients: suitable for 6-8 pitas (depending on the size of the pita)
- 1¼ cups hot water
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 1 cup red lentil flour
*It’s very important to mix well and only then check the condition of your dough. If the dough is too sticky, gradually add 2-4 tablespoons of oat flour. Each time add one tablespoon, mix and if necessary add another tablespoon.
*Note that the dough solidifies after a short cooling.
Steps:
- In a wide pan, put the boiling water, olive oil and salt and bring the pan to a boil.
- Add the red lentil flour to the pan and stir continuously over low heat until a soft and sticky dough forms. We should get a lump of crumbly dough with no particular shape in the pan (it’s worth taking a look at the photos below).
- Take the dough out of the pan and place it in a bowl. Wrap the bowl in cling film so that the dough doesn’t dry out and let it cool for a few minutes.
- Sprinkle a little flour on the work surface and start forming a stable ball from the dough. This dough needs a little love and kneading with our hands until we have a beautiful flexible ball of dough with the most addictive softness.
- Divide the ball of dough into small balls the size of a ping-pong ball.
- Place one ball at a time between two sheets of parchment paper and squish it into a flat pita using a cutting board / rolling pin / tortilla making device.
- Heat a pan to medium-high heat and bake the pita bread on both sides, kindly note – it’s important to keep an eye on them and watch that they don’t burn.
- Move the pita to a plate with a kitchen towel on it to keep the pita moist. Place them on top of each other and cover them with another kitchen towel.
Note that the pitas stick to each other a little, so don’t put them in a pile while they are still hot.
Put our exciting bite together and enjoy every moment 🙂
A little extra from me:
- I recommend eating the pitas in close proximity to preparation. If you choose to keep them, the best way to enjoy them is to bake them until they become a cracker: heat the oven to 340°F (170°C) and bake them for 5-10 minutes. I recommend keeping an eye on the pitas when they’re in the oven and checking that they don’t burn. They won’t turn into a very crispy cracker, but they’ll be relatively crispy and fun.
- My favorite way to heat them is in a panini press.
- There are no possible substitutions or changes that can be made to this recipe. You can just omit the salt, but I don’t recommend doing so (The amount of salt in the recipe is also suitable for a sweet stuffing).
- Click here to see how to grind red lentil flour at home.
How to grind red lentils at home 🙂
The water, olive oil and salt in a hot pan. image: Essy Roz
Add the red lentil flour. image: Essy Roz
Mix until dough is formed. image: Essy Roz
Place the dough on the work surface and knead it with your hands until you get a soft and flexible ball of dough. image: Essy Roz
Make small balls from the ball of dough. image: Essy Roz
Roll each ball between two sheets of parchment paper. image: Essy Roz
Place parchment paper over the dough and roll out. image: Essy Roz
Roll each ball between two sheets of parchment paper, I used the help of a cutting board. image: Essy Roz
The rolled dough. image: Essy Roz
The rolled dough. image: Essy Roz
The rolled dough. image: Essy Roz
The rolled dough. image: Essy Roz
Heat the dough in a pan on both sides. image: Essy Roz
Heat the pita on the other side. image: Essy Roz
Lentil Pita Bread. image: Essy Roz
Make an indulgent bite out of lentil pitas. image: Essy Roz
Spread a little cheese on top of them and sprinkle with nigella seeds. image: Essy Roz
Place carrot and lettuce curls on top. image: Essy Roz
Lentil Pita Bread. image: Essy Roz
Lentil Pita Bread. image: Essy Roz
Lentil Pita Bread. image: Essy Roz
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