This is a “think-ahead” recipe because the batter is made at least 12 hours prior to cooking. Flat-breads that are “soured” (fermented) using ground bean or lentil flours are called a variety of names around the world: dosas, roti, chapati, crepes, or socca, etc. It is often used instead of utensils, hand held, to scoop up thick stew-like dishes like curries and dahls.
Ingredients:
- DRY:
- 1 cup lentil (or chickpea) flour
- ½ teaspoon salt
- 1 Tbsp cumin or coriander seeds (opt.)
- WET:
- 1¼ cups warm water
- 1 medium lemon, juiced
- OTHER:
- oil for lightly spraying or brushing the pan
- FILLING SUGGESTIONS:
- - curried veggies
- - leafy greens and herbs
- - fresh tomatoes
- - seed or nut cheeze
- - paté or spreads
Directions:
- In a medium bowl measure flour, salt, and any spices.
- Pour water an lemon juice into dry mixture and stir to incorporate.
- Cover the bowl with a clean tea towel and set in a warm place (on the stove or a clean corner of the kitchen counter).
- Allow to sit overnight (12-48 hours) to become fermented.
- Place a non-stick pan on medium heat. Spray or lightly brush a small amount of oil into the pan between each flat bread.
- Give the batter a stir. Pour only the amount you need to thinly cover the bottom of the pan.
- Allow to bubble and become dry into the center before flipping to the other side.
- Repeat for each flat bread, transferring the cooked ones onto a large plate while the others cook.
- You can fold each flat bread in half to fill, or serve on the side to use as utensils.
Fermented Lentil Flat Bread
Curry-filled Fermented Lentil Flat Bread
Tried this today with good results. Yum!
Years ago I tried fermenting batter from teff for injera bread, but let it ferment overlong and it was terrible. That scared me off until now. It works, at least with lentil flour. Another phobia bites the dust! 😉
Jan