Lentil Flat Breads

Serves: 
12

Worth the effort, this well flavored flatbread is delicious. A welcome addition that will add interest to any bread basket.

Ingredients

1⁄2 cup dried green lentils
2 tbsp. semolina flour
1 cup plus 2 tbsp. 70º F water
1 1⁄2 tsp. active dry yeast
2  3⁄4 cups bread flour
1 tbsp. whole cumin seeds
1 tsp. ground black pepper
2 tbsp. olive oil
1⁄2 tsp. salt
Caramelized onions or herbs, for topping
Cornmeal, for baking
 

Steps

1. Soak lentils in very hot water for 30 min. Drain on paper towels. Finely grind in food processor with semolina.

2. Dissolve yeast in 70°F water; let stand 5 min.

3. In mixer, combine bread flour, cumin, and pep­per. With paddle, blend in yeast at low speed for 3 min. Change to hook attachment; add lentils, oil, and salt. Mix on medium for 6 min., or until dough is smooth and slightly sticky. Place in large oiled bowl. Cover with plastic and let rise for 11⁄2-2 hours until doubled.

4. Preheat oven to 500ºF for 45 min. with pizza stone or oiled sheet pan inside (if there’s no hearth). Punch dough down and portion into 12 pieces. Cover and let rest for 15 min.

5. Roll each piece of dough out on lightly floured surface into a 1⁄4 in.-thick oblong. Top with onions and herbs. Spritz oven heavily with water. Dust baking surface with meal and bake flat breads for 7-10 min.

Source: Recipe from Chef Jesse Dodson

More From FoodService Director

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

FSD Resources