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When I received Michael Natkin’s new cookbook “Herbivoracious”, I was a bit skeptical. We all know how much of a big bacon lover and meat eater I am, and knowing that this cookbook was entirely vegetarian tickled my bacon bone. But that stopped the second I started flipping through the pages and noticing recipe after recipe of enticing ingredients served up in a way I had never experienced.Asian and Middle Eastern experiences are etched into the recipes with the use of spices and the recipes that glow with the words “travel adventures”! Like this Caribbean Lentil-Stuffed Flatbreads, it’s one of the best examples for what I am trying to say. Michael has made ethnic food approachable and flavorful to us all, with simple recipes and ingredients that combined make an extraordinary meal.The Caribbean Lentil-Stuffed Flatbreads were my first choice to make from the book. Although I didn’t have lentils, I did have a bag of Split Mung Beans we had purchased at the Chinatown in Boston a few months back. Through the magic of Twitter, I tweeted @MichaelNatkin and asked of I could substitute the lentils for the mung beans. Two minutes later Michael tweeted back and said absolutely! (Isn’t Twitter amazing? To have that direct and immediate contact with a cookbook author; to ask a question and get various answers from food professionals and other bloggers…Sigh, I love Twitter!)

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But back to the recipe! As you can see above, I used the split mung beans to fill my flatbreads and they tasted just as fantastic! The dough was one of the easiest and more enjoyable doughs I’ve ever made, mixed together with a dough whisk and let rest while I made the filling. The mung bean filling that was spiced with turmeric and cumin, placed inside the rolled out dough, covered and cooked in our trusty cast iron pan. The dough (when rolled thin enough) cooks to be both crisp on the outside and soft on the inside, with a tasting of spiced filling with each bite. Whip up a quick yogurt and cilantro dipping sauce, make a side salad with some cilantro and greens, and you’ve got a full meal!

Caribbean Lentil-Stuffed Flatbread

Print Recipe
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Total Time:2 hours 30 minutes

Ingredients

FOR THE DOUGH

  • 4 cups all-purpose flour
  • 3 ½ cups whole-wheat pastry flour
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 6 tablespoons 3/4 stick unsalted butter, melted
  • 2 ½ cups warm water plus additional as needed

FOR THE FILLING

  • 3 tablespoons vegetable oil
  • Half a medium onion diced
  • 2 garlic cloves minced
  • 2 teaspoons kosher salt
  • 1 ½ cups yellow split peas
  • 6 cups water
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • Cayenne

TO COOK THE BREADS

  • Unsalted butter

Instructions

  • 1. For the dough: Whisk the flours, baking powder, and salt together in a large bowl. Add the melted butter and 2 ½ cups of warm water and stir until a shaggy mass forms. You may need to add up to ½ cup additional water. The goal is a soft, pliable dough that isn’t too sticky. Transfer to a floured work surface and knead until smooth, about 5 minutes. Form the dough into a ball, rub with a little oil, wrap in plastic wrap, and set aside to rest for about 1 hour. (Another option is to use a stand mixer. Use the paddle attachment for the initial mixing, then switch to the dough hook for the 5 minutes of kneading.) Make the filling while the dough rests.
  • 2. For the filling: Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add the onion, garlic, and 1 teaspoon salt and sauté until the onion is translucent, about 2 minutes. Add the split peas and 6 cups water. Bring to a boil, then reduce the heat and simmer until the peas are easily crushed between your fingers—tender enough to eat but not turning into soup, about 25 minutes.
  • 3. Drain the peas and transfer them to a food processor. Add the remaining 2 tablespoons oil, the turmeric, cumin, a pinch of cayenne, and the remaining 1 teaspoon of salt. Pulse until the peas are coarsely pureed, retaining a bit of texture. Taste and adjust seasoning. You may also need to add a couple tablespoons of water. The right texture is one that is stiff enough to form a ball, without being bone-dry. If it is too wet, it will make the roti soggy.
  • 4. When the dough is done with its initial rest, divide it into 12 pieces (if using a scale, they will be about 135 grams each). Form into balls, place on a lightly floured board or baking sheet, cover with plastic wrap, and allow to rest for an additional 30 minutes.
  • 5. To cook the breads: Heat a large, heavy skillet (at least 12 inches in diameter) or griddle over medium heat. Take one ball of dough and, on a lightly floured work surface or a silicone board, roll it out to a 5-inch circle. Place 3 tablespoons of the filling in the center. Pull the edges of dough up around the filling toward the center and pinch to seal completely. Flatten with your hand and then roll out to a 10-inch circle less than ¼ inch thick. (You can start cooking the bread while continuing to form the rest of the breads.)
  • 6. Melt a little butter in the skillet and put in the first bread. Cook until lightly browned on the first side, about 1 1/2 minutes, pushing down on the edges occasionally. You don’t want it to brown so much that it is crispy; the bread should remain soft. Turn and cook the other side until lightly browned, about 1 1/2 minutes more. Repeat with remaining breads, stacking them on a plate and covering them to keep them warm. Serve immediately or reheat if made in advance.

Notes

Servings: 12 flat breads
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Enter to win a brand new copy of Herbivoracious by Michael Natkin. Complete one or all of the entries below, leaving a comment for each one you do:

  • Follow @michaelnatkin on Twitter
  • Follow @nella22 on Twitter
  • Tweet the following message: Win a copy of @michaelnatikin’s Herbivoracious cookbook & a recipe for Caribbean Lentil-Stuffed Flatbread via @nella22 http://bit.ly/K4437L

Disclaimer: I received a review copy of this book free of charge; My opinions, as always, are based on personal testing!  US mailing addresses only. One (1) winner will be chosen randomly. Prize will be shipped by publisher. The contest ends Friday, June 1st, 2012 at 11:59 pm Eastern time. The winner will be announced on Monday, June 2nd, via email and will have 48 hours to respond before a new winner is chosen.

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65 Comments

  1. Yes, please! This recipe look killer – I’m going to attempt it gluten/dairy free!

    I followed both you and Michael, as well as tweeted your giveaway on twitter. Very happy to have stumbled upon your blog today. 🙂