Lentil Naan
A traditional Indian bread gets a boost of protein & fibre with the addition of lentils!
- Pulse
- Lentils
- Prep Time
- 70 minutes
- Cook Time
- 15 minutes
- Makes
- 12 pieces
Nutrition
- Serving Size 1 Piece
- Calories 153
- Fat 6 g
- Saturated Fat 1 g
- Cholesterol 16 mg
- Carbohydrate 20 g
- Fibre 1 g
- Sugars 1 g
- Protein 5 g
- Sodium 218 mg
- Potassium 66 mg
- Folate 112 mcg
- Iron 1 mg
Ingredients
- 1 tsp (5 mL) sugar
- 1/2 cup (125 mL) warm water
- 2 tsp (10 mL) dry yeast
- 1/4 cup (60 mL) cooked or canned lentils, drained & rinsed
- 1/4 cup (60 mL) canola or olive oil
- 1/3 cup (75 mL) plain yogurt or sour cream
- 1 egg
- 2 1/2 cups (625 mL) all-purpose flour
- 1 tsp (5 mL) salt
- 1/4 cup (60 mL) chopped fresh cilantro or parsley (or more to taste), optional
Directions
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. Turn out onto lightly floured surface and knead until soft, adding more four 1 Tbsp (15 mL) 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. Serve warm or cooled!
tips
- This naan is best served the day it’s made.
- Serve with our delicious Chickpea Hummus or use as a flatbread.
- Can also be served as an accompaniment to soups and salads, like our Masala Chickpea, Mango & Spinach Salad!
Reviews [0]