1 cup lentil flour
1/3 cup rice flour
Half a glass of water
1 wipe teaspoon salt
1 heaped teaspoon cumin
2 cloves of garlic
Quarter vine purslane
3 heaped tablespoon strained yogurt
1 tablespoon mayonnaise
1 pinch of salt
1 sprig of spring onion
I have a gluten-free crunchy bread recipe on the bread boat. A gluten-free, lentil flour-crunchy bread recipe that delivers a delightful but much more practical way to India’s papadum and papadina.
Add 1/3 cup of rice flour to 1 cup of lentil flour. If you don’t have lentil flour, take the green lentil in the spice grinder for a few minutes until it becomes flour.
Add 1 heaped teaspoon of cumin, 1 wipe teaspoon of salt and 2 cloves of garlic puree to the lentil flour and rice flour mixture and mix.
· Finally, add half a glass of water and start kneading.
Since the dough is not wheat dough, we do not need to knead long to run its gluten because there is no gluten in the dough. For this reason, it will be sufficient to knead only until mixed and all lentil is absorbed.
Open a stretch film on the counter and spread 1 spoon of oil. Put the dough on it, lubricate it a little and cover it with a stretch film in the same way. Then roll out a thin roll with a roller. Keep in mind that it will get harder when cooked as it gets thicker, but when it’s too thin, keep in mind that it doesn’t tear off the stretch.
Cut the bread on the stretch with a bowl about 10 cm in diameter, then remove the streci and fry the bread in warmed oil.
When you put 12 fingers high oil in a wide pan and heat it, this will be enough for breads. I fry it so that it bakes quickly and it is more crunchy, but if you wish, you can bake it in the oven until it crunches at about 190 degrees.
· I would also like to give you a recipe for a purslane with a small yogurt, which I like very well. Chop the quince vine pursuit roughly and add 3 topping tablespoons of filtered yogurt, 1 clove of crushed garlic, 1 tablespoon of mayonnaise, 1 pinch of salt and mix.
· It suits well with crispy lentil breads. When you sprinkle 1 sprig of fresh onions on the breads, it is ready for you to eat with purslane.