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Thursday, July 7, 2011

Lentil flatbreads + tomato-lime sauce


Since I loved Dan Lepard's olive sesame bread so much I thought I'd have a look through some of his other bread recipes.  I found this one and thought I'd give it a go.  The two main things I like about these recipes are 1) that you make a bread that is different from anything you could buy and 2) the formula of do something quick and easy / wait a while / repeat...


Lentil flatbreads


350g strong white flour
1 tsp bicarbonate of soda
½ tsp salt
50ml sunflower oil
250ml milk and water, half of each

For the dhal:
150g dry red lentils
1 clove garlic, peeled and crushed
1 tsp turmeric
2 tsp ground coriander
3 tsp ground cumin
½ tsp salt

The night before, make the dough. In a bowl, mix the flour, soda and salt, add the oil and milk, stir, then cover and leave overnight at room temperature.
Next day, boil the lentils and garlic in water for eight to 10 minutes, then leave to drain in a sieve. Tip on to a sheet of muslin, and wring out excess water. Tip into a bowl, stir in the spices and salt, and remove the garlic. Set aside until cold.
Using lots of flour to dust both hands and worksurface, cut the dough into 50g pieces. Pat each piece flat in the palm of your hand. Take a spoonful of lentils (15g-30g, depending on how brave you feel) and squeeze into a ball, then wrap one piece of dough around it. Dab the edges with water and pinch it together to seal. Tap the dough out firmly, again using lots of flour, then roll very thin. Get a large frying pan quite hot, lay in a patty and cook for a minute each side. Set aside in a warm place, covered with foil, and repeat with the remaining dough.

I made the dough and the lentils in the morning and then assembled, rolled and cooked in the evening after work.  The recipe made about 12 (I think) - half quantity would have been sufficient for us.  Amazingly the lentil mix and dough ended up being perfectly in proportion.  They were well nice and S loved them.  Bit faffy but the assembling and rolling was actually quite a pleasing process and not too hard.

I made a quick spicy lime-tomato sauce to dip them in as I fancied something limey to go with them:

juice of a lime
1 tbsp tomato puree
pinch cayenne pepper
pinch salt
2 tsp olive oil

Mix all together and serve.  Quite runny and lime is the dominant flavour.  S said it was like a cocktail and I guess it did have a lot of elements of a Virgin Mary.  Went well though.
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