Turkmen-style Lentil Flatbread

Ingredients

In this Turkmen adaptation, the traditional Mauritian Dholl puri is transformed into a Turkmen-style Lentil Flatbread. While the original dish uses split peas as the main ingredient, this recipe replaces it with red lentils, which are commonly used in Turkmen cuisine. Additionally, the spices and seasonings are adjusted to reflect the flavor profile of Turkmen cuisine, incorporating cumin, coriander, and turmeric. We alse have the original recipe for Dholl puri, so you can check it out.

• For the lentil filling: For the lentil filling:
• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 2 cups (470ml) water 2 cups (470ml) water
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the flatbread: For the flatbread:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 50g, 3g
• Protein: 12g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the red lentils under cold water and drain.
2. 2.
   In a medium-sized saucepan, combine the lentils and water. Bring to a boil over medium heat, then reduce the heat and simmer for about 15 minutes or until the lentils are tender.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
4. 4.
   Add the cooked lentils to the pan with the onions and garlic. Stir in the ground cumin, ground coriander, ground turmeric, and salt. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.
5. 5.
   In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the warm water and knead until a smooth dough forms.
6. 6.
   Divide the dough into small balls and roll each ball into a thin circle.
7. 7.
   Place a spoonful of the lentil filling onto one half of the rolled-out dough circle. Fold the other half over the filling and press the edges to seal.
8. 8.
   Heat a non-stick pan or griddle over medium heat. Brush the surface with vegetable oil.
9. 9.
   Cook each flatbread for about 2-3 minutes on each side, or until golden brown and cooked through.
10. 10.
    Serve the Turkmen-style Lentil Flatbread warm and enjoy!

Treat your ingredients with care...

• Red lentils — Rinse the lentils thoroughly before cooking to remove any impurities. Be sure not to overcook them, as they should be tender but still hold their shape.

Tips & Tricks

• If you prefer a spicier lentil filling, add a pinch of cayenne pepper or chili powder.
• Serve the Turkmen-style Lentil Flatbread with a side of yogurt or a refreshing cucumber and tomato salad.
• For a variation, you can add chopped fresh herbs like cilantro or parsley to the lentil filling for an extra burst of flavor.
• If you don't have red lentils, you can substitute them with yellow lentils or split peas.
• To make the flatbread fluffier, you can add a tablespoon of yogurt to the dough mixture.

Serving advice

Serve the Turkmen-style Lentil Flatbread warm, either as a main dish or as a delightful appetizer. Accompany it with a side of yogurt or a tangy tomato chutney for a burst of flavor.

Presentation advice

To present the Turkmen-style Lentil Flatbread, arrange it on a platter with a sprinkle of freshly chopped herbs on top. You can also garnish it with a drizzle of olive oil or a sprinkle of paprika for an added touch of color.